The Sentinel Book 

of 
Automatic Cooking 




CAROLYN PUTNAM WEBBER 




Class 



Book _^i 



OopyrigM - 



COPYRIGHT DEPOSm 



'Che 

SENTINEL BOOK 

OF 

AUTOMATIC 
COOKING 




BY 

CAROLYN PUTNAM WEBBER 

TEACHER QF COOKERY 

LECTURER HOME ECONOMICS 






Copyright 1915 

by 

The Sentinel Manufacturing Co., 

New Haven, Conn. 



JUL 14 1915 

©CI.A406714 



Av, 



"Three Things Are Essential to Life: 
Air, Water, and Food." — Hoy. 

"Food is that which is taken into the 
body, satisfies hunger, supplies energy, 
and replaces the wastes of the body." 



CONTENTS. 

PART ONE. 

Page 

Preface 5 

Weights and Measurements 7 

Description of Parts 8 

Sentinel Automatic Cook-Stove 14 

Methods of Cooking 23 

Complete Automatic Dinners and Sample 

Menus 48 

General Time Tables 70 

Care of Equipment 72 

Sentinel Service 74 

Table of Starting Times 83 

Cuts of Models 85 

PART TWO. 
Recipes. 

Introduction 89 

Soups 91 

Fish 98 

Meats ~ 105 

Meat and Pish Sauces Ill 

Cereals 115 

Eggs 117 

Vegetables 120 

Entrees 126 

Breads 129 

Muffins and Gems 135 

Cakes 137 

Frostings 144 

Cookies and Gingerbreads 145 

Pastry 148 

Hot Desserts 151 

Cold Desserts 157 

Sweet Sauces 161 

Fruit Suggestions 163 

Sentinel Specials 165 

Index 168 



PREFACE 

In order to obtain the best possible 
results with the Sentinel Automatic Cook 
Stove an understanding of the equipment 
and method is necessary, and also a 
proper application of these to the princi- 
ples of cookery. By carefully reading 
these chapters the information and sug- 
gestions will be readily grasped and sat- 
isfactory results will follow. 

In this stove are combined a most sci- 
entifically designed gas stove and the so 
called fireless cooker. This word, as 
generally used is a misnomer. It really 
means a retainer of heat. It is impos- 
sible to cook without heat, but by insula- 
tion, heat previously generated can be 
retained and used economically. Many 
foods are rendered more palatable, as 
well as more digestible, by long cooking 
at a low temperature, although the same 
number of heat units is used in each case 
to complete the work. 



SENTINEL AUTOMATIC COOKING 

Food is cooked in the Sentinel Stove by- 
two different kinds of heat. 

First: — Direct heat — while the flame 
is actually burning. 

Second: — Retained heat — after the 
flame has been automatically extin- 
guished. 

A more definite explanation of the 
advantages of Automatic Cooking and a 
classified list of foods which can be so 
cooked, with rules for the cooking, 
menus, recipes, and time tables will be 
found in the following pages, as well as 
a careful description of the simple man- 
agement of the Sentinel Stove. 



WEIGHTS AND MEASUREMENTS 

Accurate measurements are necessary 
to insure success. 

Flour should be once sifted before 
measuring. 

Level measurements are always to be 
used. 
4 saltspoons 1 teaspoon 

3 teaspoons 1 tablespoon 

16 tablespoons 1 cup 

2 tablespoons butter 1 ounce 

4 tablespoons flour 1 ounce 

2 tablespoons granulated 

sugar 1 ounce 

i lb. butter . . ... . 1 cup 

i lb. flour 1 cup 

i lb. sugar 1 cup 

The cup used should have the half, 
third, and quarter marked on it. One- 
half spoonful should be taken lengthwise 
and not crosswise of the spoon and i is 
one-half of the half-spoonful. 

Abbreviations 

c — cup. 

tsp — teaspoonful. 

tbsp — tablespoonful. 

7 



DESCRIPTION OF PARTS 

The cut on the opposite page shows 
the working parts of the Sentinel Oven 
exposed. The model pictured is the 
Cabinet, but the parts and their uses are 
the same on all the models. 

1 — The Timer Lever 

This Lever when pulled down as far as 
it will go opens the Oven Damper and 
unlocks the Timer so that the Dial Hand 
may be set. It must be held down while 
the Dial Hand is being set. 

2 — The Dial Hand 

Turning this Dial Hand sets the Timer 
and winds the clock at the same time. It 
may be turned forward or backward to 
any desired figure and the clock will 
keep correct time from that point. Turn- 
ing the Dial Hand back to zero (0) shuts 
off the gas from the oven burner and 
closes the oven damper. The Dial Hand 
cannot be turned to set the Timer unless 

8 




SENTINEL AUTOMATIC COOK STOVE - SHOWING 
WORKING PARTS 



1 — Time Lever. 

2 — Dial Hand. 

3 — Gas Cock. 

4 — Oven Racks. 

5 — Thermostone. 



6 — Thermostone Rack. 

7 — Lighter Opening. 

8 — Baking or Baffle Plate. 

9 — Inner Oven. 

10 — Disconnecting Button. 



SENTINEL AUTOMATIC COOKING 

the Timer Lever (1) is pressed down as 
far as it will go and held in that position 
until the Dial Hand is set. 

3 — The Gas Cock 

The gas is turned on in the oven burner 
by turning this Gas Cock down, as indi- 
cated on the stove. The Timer auto- 
matically turns off the Gas. When de- 
sired the gas may be regulated by this 
gas cock, but for all automatic cooking it 
must be turned on full. 

4 — Oven Racks 

These racks are used as shelves in the 
oven. They can be placed on any de- 
sired notches in the Inner Oven. 

5 — The Thermostone 

These pieces of soapstone form the 
Thermostone. They can be removed and 
cleaned, but they must not be placed in 
water. The Thermostone is placed di- 
rectly in the middle of the oven with the 
Lighter Opening at the front. 

11 



SENTINEL AUTOMATIC COOKING 

6 — The Thermostone Rack 

This cast iron rack forms a support for 
the Thermostone and the Lighter. 

7 — Lighter Opening 

The oven burner is lighted by applying 
a match to this opening and turning on 
the gas. 
8 — The Baking Plate or Baffle Plate 

The baking plate is used only for 
baking, or when using the oven as a 
regular gas oven. It is placed, FLAT 
SIDE UP, on the bottom notch of the 
Inner Oven. 

9 — The Inner Oven 

This inner oven is a light metal shell, 
which forms a support for the oven racks 
and baking plate, and distributes the 
heat evenly in the oven. It is always 
used and is made removable so that it 
can be easily cleaned and aired and to 
protect the oven walls from steam and 
grease. 

10 — The Disconnecting Button 

Pulling out this button, while the Timer 
Lever (1) is held down opens the oven 

12 



SENTINEL AUTOMATIC COOKING 

damper and disconnects the Timer and 
converts the Sentinel into a regular gas 
range. Pushing it back again makes the 
stove automatic once more. 



DIRECTIONS 

To Light the Oven 

Have the food ready in the oven and the oven 
door open. 

1 — Pull down the Timer Lever (1) as far as it 
will go and hold it until the Dial Hand is set. 

2 — Turn the Dial Hand (2) to the desired num- 
ber of minutes of Direct Heat. (See Part II.) 

3 — Apply lighted match to the Lighter Opening 
(7) and turn Gas Cock (3) as far as it will go. 

4 — Close the Oven Door Gently. 

Before using the Sentinel for the first time light 
the oven and allow the Thermostone to bake for 
30 minutes. Remember this is done only once, 
before the Sentinel is used for the very first time. 
It is done to remove the moisture from the new 
soapstones. 

If any trouble is experienced write to 

The Sentinel Manufacturing Co., 
New Haven, Conn. 

13 



THE SENTINEL AUTOMATIC COOK 
STOVE 

The Sentinel Automatic Cook Stove is 
a scientifically designed and carefully 
constructed gas range, the oven of which 
is so made that in it an entire meal can 
be completely cooked without attention 
from the housewife or cook. 

Three simple points in its construction 
make this possible, viz : 

The Timer The Thermostone 

The Insulation 

The Timer is a simple patented clock 
mechanism which shuts the gas off from 
the oven burner at the correct time, and 
also closes the oven vent or draught. 

The Thermostone or Radiator is a set 

of soapstones on a rack, in the bottom of 
the oven, over the burner. These stones 
have the property of retaining or storing 
up heat for a long time. When thor- 
oughly heated, they will radiate an even 
heat for hours. 

14 



SENTINEL AUTOMATIC COOKING 

The Insulation. The walls of the oven 
are about an inch thick made of a ma- 
terial which does not allow heat to 
escape from the oven. 

This method of cooking, known as 
Automatic Cooking is done entirely in 
the oven. Two kinds of heat are used ; 
one to start and the other to complete the 
cooking. 

Direct Heat which is the heat direct 
from the flame. 

Retained Heat which is the heat given 
off by the Thermostone, after the gas has 
"gone out." 

The cooking processes as follows — the 
food is placed in the oven, the Timer is 
set for the number of minutes of Direct 
Heat (according to the directions which 
follow) and the gas is lighted. The heat 
direct from the gas flame burning un- 
der the Thermostone at once begins to 
heat both the Food and Thermostone, 
and continues to do so until the 
number of minutes for which the 
Timer was set has passed. Then the 
Timer automatically turns off the gas. 

15 



SENTINEL AUTOMATIC COOKING 

The Direct Heat at once stops, and the 
heat from the Thermostone begins its 
work. This gentle, even Retained Heat 
completes the cooking and then keeps 
the food hot. This method of cooking, 
known as Automatic Cooking, done en- 
tirely in the oven, is most satisfactory. 

Beside this automatic use the Sentinel 
will perform every method of cooking in 
the ordinary manner. All kinds of cook- 
ing cannot be automatically performed 
as will be explained. All cooking except 
frying, broiling and some kinds of baking 
are to be cooked in the oven automatic- 
ally however. 

The first question which arises in any 
one's mind when starting to use the 
Sentinel is — "How is it possible to cook 
at the same time, foods, each of which 
ordinarily requires a different length of 
time?" The answer is — "The tempera- 
ture at which foods are cooked in the 
Sentinel Oven is far less than is ordi- 
narily used. The intense, direct heat is 
only used to start the cooking. The 
gentle retained heat is hot enough to 

16 




SENTINEL OVEN 

Without Baking or Baffle Plate, as used for all 
Automatic Cooking. 



17 



SENTINEL AUTOMATIC COOKING 

complete the cooking but not hot enough 
to spoil those foods which must remain 
in the oven longer than if cooked alone. 
It is the high temperature or intense heat 
which breaks down the food fibres/' 

The general rules for automatic cooking : 

I. Select dishes which are ordinarily 
cooked by any of the following methods ; 
as any or all of these methods of cooking 
can be performed together in the oven, 
viz: 

Boiling — including steaming, 
stewing and simmering. 

Roasting — including braising or 
pot roasting. 

Baking — which does not expand 
or swell. 

II. Prepare the dishes according to 
the recipes in Part Two and notice which 
dish requires the longest period of Direct 
Heat. This will almost always be the 
meat. 

III. Place the entire meal in the oven, 
set the Timer for the number of minutes 

19 



SENTINEL AUTOMATIC COOKING 

of Direct Heat required by the longest 
cooking dish and light the gas. 

Now one needs do nothing further, the 
rest is all automatic. The food must re- 
main in the stove the full time of Direct 
Heat and then the full time of Retained 
Heat. It can then be removed, and will 
be thoroughly cooked or can be left until 
the desired serving time. The food will 
remain hot for three hours or longer ac- 
cording to the quantity in the oven. The 
more food, the longer retained heat. 

When more than three kinds of food 
are to be cooked at the same time, add 
five minutes Direct Heat for each addi- 
tional dish. 

Start with a cold oven and cold mate- 
rials and never use less than forty min- 
utes Direct Heat. 

The Baking or Baffle Plate is never 
used for Automatic Cooking except when 
the oven contains only baking. When 
combined with other kinds of cooking 
baking must be placed on the second 
rack. 

If one is obliged to leave a meal so long 

20 



SENTINEL AUTOMATIC COOKING 

that it is not hot enough to serve, simply 
set the Timer for fifteen minutes and re- 
light the gas before serving. 

If a small quantity of food is to be 
cooked it will be kept hot much longer, 
if a quantity of water in a separate 
covered utensil is placed in the oven with 
the food. 

The retained heat period can be safely 
prolonged in almost all kinds of cooking 
except baking. The two exceptions 
being when a rare roast of beef is de- 
sired and when potatoes are immersed in 
water for boiling, and not steamed. A 
well done roast or a soggy potato would 
result. 

Materials cooked in the Sentinel Oven, 
cereals for example, will retain a serving 
temperature for many hours. Best re- 
sults will be obtained if just before serv- 
ing such dishes are allowed to stand with 
the cover removed for five minutes and 
then are re-heated and served. All 
housekeepers are now familiar with the 
advantages of this method of reoxidizing 
canned goods and know that such foods 

21 



SENTINEL AUTOMATIC COOKING 

thoroughly aired before heating and 
serving are much more like the fresh 
foods. 

Never fill any utensil more than three- 
quarters full or it will boil over. 

If the stove is connected with the flue 
it may be necessary to increase the num- 
ber of minutes of Direct Heat. 



22 



SENTINEL AUTOMATIC COOKING 

METHODS OF COOKING 

The easiest way for the housewife to 
understand the slight difference between 
The Sentinel and an ordinary range will 
be to consider briefly the most common 
methods of cooking as performed on The 
Sentinel. For convenience and simplicity 
all methods of cooking may be grouped 
into two classes — automatic and ordin- 
ary; that is, those methods of cooking 
which can be performed automatically 
and those which must be performed in 
the ordinary way or non-automatically. 

Automatic 

Boiling — including steaming, stewing and 

simmering. 
Roasting — including braising or pot roasting. 
Baking — which does not expand or swell. 

Ordinary 

Baking, in which there is expansion. 
Broiling — including pan broiling or sautSing, 

and fricasseeing. 
Frying. 

Detailed suggestions regarding these 
methods follow. 

23 



BOILING 

Boiling includes steaming, stewing and 
simmering. For all oven or automatic 
boiling, tightly covered utensils without 
clumsy or wooden handles are necessary. 
Triple aluminum kettles will give good 
satisfaction. 

The food should be cold and the water 
also. ' It is unnecessary to have the water 
boiling before the food is put into it. 

Potatoes should be steamed in a steam- 
ing utensil if the meal is to be left a long 
time in the oven, as they will become 
soggy if the water, in which they are im- 
mersed, becomes cold after they are 
done. This is not the case when the 
potatoes are steamed because they are 
not actually immersed in the water. 

Meats should be tied and skewered 
and cooked with the bone side up so that 
the appearance of the dish may be at- 
tractive when turned over for serving. 
Small particles may collect and this pre- 
vents its affecting the looks of the dish 
when served. 

24 



SENTINEL AUTOMATIC COOKING 

Some cooks recommend the addition 
of a little vinegar to the water when fish 
is to be boiled, as it is supposed to pre- 
vent the fish from falling apart. 

Steaming 

Steaming, which is included under the 
method of Boiling, is merely cooking in a 
covered utensil in the steam from boiling 
water, the foods not being actually im- 
mersed in the water. 

Stewing and Simmering 

Stewing and simmering are practically 
the same thing, cooking in a small quan- 
tity of water at a low temperature for a 
long time. 

While the ranges, in many of the 
models provide open burners for boiling 
processes, these operations are more 
satisfactorily and economically per- 
formed in many cases in the oven. The 
Sentinel cannot prepare without atten- 
tion, boiled or steamed dishes where 
stirring is necessary, as for example a 
Corn Starch Pudding, ordinarily cooked 

25 



SENTINEL AUTOMATIC COOKING 

in a double boiler over an open burner 
and almost constantly stirred. Again 
boiled dishes where evaporation is the 
secret of success as in jellies, syrups and 
candies, the work could not be done in an 
oven where little evaporation takes 
place, and consequently no thickening of 
the material. 

The correct times of Direct and Re- 
tained Heat for all boiled foods cooked 
in the oven will he found in the General 
Time Table on page 70. 



26 



ROASTING 

Roasting originally meant cooking be- 
fore an open fire, but it now means meats 
cooked in ovens. In the Sentinel Oven 
no basting is required, and unless a per- 
fectly even brown on all sides of the meat 
is desired the roast need not be turned. 
It is recommended that a double roaster 
be used for this type of cooking, as it 
gives a perfect brown without turning or 
basting. If a double roaster is not avail- 
able a very fair substitute can be made 
by using an ordinary roasting tin covered 
with another tin. 

The following rules give the number 
of minutes of Direct Heat and of Re- 
tained Heat for any roast of meat. 

Direct Heat 

10 minutes for each pound, up to 
four pounds and 5 minutes more for 
each additional pound. 

Retained Heat 

15 minutes for each pound, up to 
four pounds and 10 minutes more 
for each additional pound. 

27 



SENTINEL AUTOMATIC COOKING 

Braising or Pot Roasting 

Braising is performed by placing meat 
in a tightly covered utensil with a few 
slices of pork under the meat (to prevent 
sticking) together with vegetables cut 
into dice and herbs to season it, and a 
small quantity of water. The utensil is 
then placed in the oven and the material 
is cooked by the confined steam. This 
process is especially recommended for 
tough meats as it renders them tender 
and palatable. 

The rules for finding the number of 
minutes of Direct Heat and Retained 
Heat required are as for roasting. 



28 



SENTINEL AUTOMATIC COOKING 

ROASTING BY THE RAPID METHOD 

The housewife will sometimes desire 
to roast a small piece of meat by the 
Rapid or Ordinary method rather than 
by the slower Automatic method. When 
this is the case one can use the oven 
exactly like any gas oven by removing 
the Thermostone. 

General Rule 

Preheat the oven five minutes. Roast 
the meat by ordinary methods allowing 
fifteen minutes for each pound and bast- 
ing the roast during the cooking. 



29 



BAKING 

Baking may be divided into two gen- 
eral classes. 

I. Foods which do not expand as 
potatoes, fish, escalloped dishes and 
many puddings or Non-expansion baking 
class. 

II. Foods which expand when baked 
such as bread, cakes, pastry and cream 
puffs or Expansion baking class. 

In the first or non-expansion class of 
baking a cold oven can be used with per- 
fect results. The baking or baffle plate 
should be used for this kind of baking 
unless combined with other cooking as 
in a complete meal, when it must be 
placed in a vessel containing water or on 
the second rack, so that it will not be- 
come scorched or dried. 



30 




SENTINEL OVEN 

With Baking or Baffle Plate, as used for Baking. 



31 



TABLE OF NON-EXPANSION BAKING 

Oven and food material should both 
be cold in starting. This table for use 
when only this kind of food is in the oven. 

Direct Retained 

Kind of Food Heat Heat Total Time 

Baked Beans 40 m. 4 hrs. 4 hrs. 40 m. 

Puddings 

Bread Puddings 30 m. 45 m. l hr. 15 m. 

Custard Puddings 30 m. 30 m. 1 hr. 

Indian Pudding 30 m. 1 hr. 30 m. 2 hrs. 

Rice Pudding 30 m. 1 hr. 30 m. 2 hrs. 

Tapioca Pudding 30 m. 1 hr. 1 hr. 30 m. 

Scalloped Dishes 40 m. 20 m. 1 hr. 

In the second or expansion class of 
baking there are two divisions, viz. : 

1 — Those in which the expansion is 
caused by yeast or baking powder, such 
as breads and cakes. 

2 — Those in which the expansion is 
caused by air and eggs, such as pastry, 
cream puffs and souffles. 

This expansion baking can be cooked 
either in an oven which has been previ- 
ously heated or by the rapid or ordinary 
method. The results are better when the 
preheated oven is used, as the results will 

33 



SENTINEL AUTOMATIC COOKING 

be found to be absolutely uniform when 
this method is used. The baking or 
baffle plate must always be used for this 
kind of baking. It should be placed on 
the flange or first notch from the bottom 
in the Inner Oven and pushed way back. 
The oven racks should be placed in the 
fourth and tenth notches above this bak- 
ing plate. 

This kind of baking cannot be com- 
bined with Automatic meals or other 
kinds of cooking except in a very limited 
way. If a small quantity of biscuits or 
muffins are needed to serve with the meal 
they may be prepared and placed in the 
oven as the dinner is nearing completion, 
and taken out, thoroughly cooked, when 
the meal is finished. The method is as 
follows: From the time table learn the 
required baking time of the biscuits, put 
them in the oven, allowing that length of 
time before the dinner will be done. Set 
the Timer for the required Direct Heat 
and light the gas again, then the biscuits 
will be done at the same time the dinner 
is ready to be taken from the oven. 

34 



TABLE FOR EXPANSION BAKING 

Set the Timer for 40 minutes, light the 
gas and close the oven door. When the 
pointer on the thermometer reaches the 
correct figure put in the food and set the 
Timer — either forward or backward — 
for the number of minutes of Direct Heat 
required. 

Take out the food at the end of the 
period of Retained Heat. 

Two or three dishes will bake in the 
same time as one. 

Always use the baking or baffle plate. 

Kind of Food Position of Direct Retained 

„. ., Pointer Heat Heat 

Biscuits 

Baking Powder Biscuits 6 to 7 10 min. 10 min. 

Yeast Biscuits 6 to 7 10 min. 10 min. 

Bread 

Wheat Bread Medium Sized.. 6 to 7 10 min. 30 min. 

Large Sized to 7 15 min. 35 min. 

Bread 

Coarse Bread Medium Sized.. 6 to 7 10 min. 30 min. 

Large Sized 6 to 7 15 min. 35 min. 

Muffins 

All Kinds 7 10 min. 15 min. 

Pop Overs 7 15 min. 30 min. 

Cookies 

Drop 6 10 min. 5 min. 

Rolled 6 Continuous flame. 

Thick 6 10 min. 5 min. 

35 



SENTINEL AUTOMATIC COOKING 

-rr* * * -n * Position of Direct Retained 

Kind of Food „ . , CT . TT , 

Pointer Heat Heat 
Cake 

Fruit Cake 5 15 min. 1 hour 

Individual Cakes 6 10 min 15 min. 

Layer Cakes 6 10 min. 15 min. 

Loaf Cake 6 10 min. 30 min. 

Sponge Cake 5 10 min. 30 min. 

Cream Puffs 7 15 min. 30 min. 

Ging'er Bread Loaf 5y 2 10 min. 20 min. 

" " Individual 5% 10 min. 15 min. 

Pies 

Apple 7 10 min. 30 min. 

Custard 7 10 min. 30 min. 

Lemon 7 10 min. 30 min. 

Mince 7 10 min. 25 min. 

Squash 7 10 min. 30 min. 

Souffles 6 10 min. 15 min. 

These types of food can be baked 
exactly as in the ordinary oven by remov- 
ing the Thermostone (see page 40.) 



36 



CONTINUOUS BAKING 

In most homes an entire forenoon is 
often devoted to baking and for this 
reason, a word about the continuous use 
of the oven for this purpose will be found 
useful. For the first baking, the rules 
for preheating and baking as just given 
would be followed, and after that the 
oven is continuously preheated. After 
the first baking is taken out, cool the oven 
if it is too hot, or set the Timer and re- 
light the gas to raise the temperature of 
the oven as the case may be, until the 
thermometer pointer reaches the desired 
figure. Place the second baking in the 
oven and set the Timer, either forward or 
backward for the number of minutes for 
Direct Heat required according to the 
time table. Allow the foods to remain 
in the oven, the full time of Direct and 
Retained Heat and then remove them. 
Repeat this process for any number of 
desired bakings. 

In all this work, remember that the 
Baking Plate is required, thus obtaining 
a uniformly heated oven in all the space 

37 



SENTINEL AUTOMATIC COOKING 



from the notch above the Baking Plate 
to the top of the oven. Two baking racks 
can be used in the oven, one about the 
middle of the oven, and the second 
placed between this and the top of the 
oven. 

The thermometer pointer should stand 
at 5, 6 or 7 when new material is placed 
in the oven. Figure 5 is best for slow 
baking — such as gingerbread and sponge 
cake ; figure 6 for all dishes requiring a 
moderate oven ; figure 7 is better suited 
for pastry, and all dishes requiring a well 
heated oven. 

TIME TABLE FOR CONTINUOUS 
BAKING 

Kind of Food Position of Direct Retained 

Pointer Heat Heat 

Gingerbread 5% 10 min. 20 min. 

Sponge Cake 5 10 min. 30 min. 

Nut Cake, 2 loaves 6 10 min. 30 min. 

Bread, 2 loaves 6y 2 15 min. 35 min. 

Biscuits 6% 10 min. 10 min. 

Baked Custard Puddings.. 6 10 min. 45 min. 

Cheese Souffle 6 10 min. 15 min. 

Apple Pie 7 10 min. 30 min. 

Cream Puffs 7 15 min. 30 min. 

Mince Pie 7 10 min. 25 min. 

Custard Pie 7 10 min. 30 min. 

Pop Overs 7 15 min. 30 min. 

38 



SENTINEL AUTOMATIC COOKING 

The time taken by the user to remove 
completed dishes from the oven, test 
them to be sure of satisfactory results, 
and again re-fill the oven with new 
material, will vary according to the skill 
and deftness of the cook. Therefore 
during the period when the oven door is 
left open varying amounts of heat will be 
lost from the oven, but with the reliable 
thermometer used in conjunction with 
the clock and the Time Table, a few 
trials will give the housewife perfect 
confidence and reliable results. 

Fuel economy is very forcibly illus- 
trated in the continuous baking just 
described. When one considers that ten 
minutes of actual flame or four feet of 
gas costing less than half a cent at the 
rate of $1.00 per thousand, will be the 
only expense in fuel for baking a pie, 
cake or loaf of bread, and when it is re- 
membered that two or three loaves of 
cake or bread can be cooked for the same 
fuel expense as one, the economy is ap- 
parent. 



39 



SENTINEL AUTOMATIC COOKING 

RAPID OR ORDINARY METHOD OF 
BAKING 

The housewife will sometimes desire 
to bake a few biscuits or cakes when 
there is not time to do so in the more 
perfect but slow method previously de- 
scribed. When this is the case, one can 
use the oven exactly like any gas oven by 
removing the Thermostone. 

The Baking Plate and the Oven Racks 
are to be placed as for the other method 
of baking. 
Examples 

Baking Powder Biscuits. 

Preheat the oven 5 minutes. Place 
biscuits in oven and bake for 15 minutes 
with the full heat. 
Cake 

Preheat the oven for three or four 
minutes. Place the cake in the oven and 
bake for half an hour, with full heat for 
the first ten minutes and then half heat 
for the remainder of the time. Both 
these rules are such as would be used in 
an ordinary gas oven or a portable oven 
over an open gas burner. 
40 



BROILING 

Broiling is cooking in direct contact 
with heat or flame. 

On the Metropolitan and Cabinet 
models of the Sentinel ranges, a 10 inch 
broiler oven with a most satisfactory 
broiling burner is found. 

Perfect results in meat broiling are 
obtained only when intense heat can be 
instantly applied to the surface of the 
material to be broiled. This surface 
therefore, is almost immediately seared 
and the juices retained. When all is said 
and done, the secret of perfect broiling 
is the retention of the juices and a half 
dozen little ways and methods will lead 
to this end. In the first place the broiler 
oven, the broiling pan, and a small quan- 
tity of water in this pan (if such is to be 
used) must be thoroughly heated. On 
the cold rack the cold meat or fish is 
placed and slipped into the hot broiling 
pan. In meat broiling, especially steak, 
place the material as near the flame as 

41 



SENTINEL AUTOMATIC COOKING 

possible so that the flame practically 
licks the surface of the meat. Quickly 
sear one surface, pull the broiling pan to 
the front of the oven, and, with a fork, 
pierce the edge of the meat, turn it, re- 
place the pan and sear the other surface. 
Several turnings are recommended, that 
both sides may be uniformly heated as 
more juice will be lost should one side 
considerably cool. The rack, it will be 
noted, should be used cold because if this 
is heated with the oven and the pan, the 
cold meat placed upon the hot rack will 
immediately stick to the rods of the rack. 
Not only will your patience be tried when 
the meat is turned, but the surface is 
actually pulled, broken, and more juices 
lost than if it is remembered to use the 
rack cold and avoid any sticking. 

As the meat is turned, always form 
.the habit of piercing the meat near the 
bone or in the suet rather than in the 
thick fleshy part of the meat. This may 
seem a trifling suggestion, but a four-tine 
fork, perhaps from six to ten times pierc- 
ing the best part of the steak, will make 

42 



SENTINEL AUTOMATIC COOKING 

some twenty-five or forty openings 
through which, it is readily seen, that 
much juice may be lost. 

Broiled meats should never be salted 
until at least half of the broiling has been 
completed, as salt on the surface of meat 
causes the juices to flow more freely. 

The thick, small steak is strongly 
recommended in preference to the thin, 
large steak. Possibly it is because human 
nature has taught one to feel that one 
gets more material in the pound if the 16- 
ounce steak is spread over a large sur- 
face, and therefore thinly cut, and to sat- 
isfy this idea on the part of many custom- 
ers, the average market man has formed 
the habit of trying to please. However, 
let us remember that the 16 ounces 
spread over a small surface but cut as an 
1| inch steak will give better money 
value in the end. The more surface ex- 
posed, the more juices lost during the 
cooking. The thick steak broiled with 
intense heat at first, then slightly lowered 
in the oven until cooked through and 
served, cut in strips will give the juicy, 

43 



SENTINEL AUTOMATIC COOKING 

tasty broiled steak such as the club chef 
is able to serve, and is so different from 
the thinner, leathery steak which is often 
criticized in the home. 

The use of water in the broiling pan 
(a very small amount and never more 
than one cup) is recommended for three 
reasons : A gravy foundation is therefore 
insured, as what juices and fats are lost 
are gathered by this water. Secondly, 
perfect safety is insured as the melting 
fats are not caught on the empty pan 
and possibly later ignited by the intense 
heat. Not that any great danger could 
result, this amount of fat never being 
possible to cause great alarm save that it 
will often scorch the meat just above it. 
Thirdly, the condition of the enamel 
broiling pan after repeated broilings will 
be entirely satisfactory if the water is 
used. The juices are not absolutely 
cooked on the pan and can be easily 
washed and cleaned without scraping. 
Also, the intense heat repeatedly applied 
to the empty broiling pan will sooner or 
later cause the cracking of the enamel 

44 



SENTINEL AUTOMATIC COOKING 

finish and this could not be considered 
any fault of the enamel ware when we 
realize the intensity of the heat. The 
beefsteak should be broiled very near 
the flame, lamb and pork chops a trifle 
lower in the oven, because these meat 
fats will ignite at a lower temperature ; 
and the broiled slice of fish is placed 
often lower than any of the meats be- 
cause of the albuminous consistency of 
the material which should be cooked at 
a low temperature and also because one 
does not have the juices to retain as in 
the meat broiling. All meats should be 
turned as broiled, while the fish need 
not be turned. One surface will be 
browned and the fish cooked through, 
slipped on the platter for serving, with- 
out any turning having been done. 
Brushing over the fish with melted but- 
ter when partly cooked, greatly aids 
in the browning of the fish, and because 
of the absence of the juices the water is 
only needed in the fish broiling for the 
secret of preserving the broiling pan. 
One suggestion as to the use of the 

45 



SENTINEL AUTOMATIC COOKING 

broiling oven for other work besides 
actual broiling: — Non-expansion baking, 
may be very satisfactorily accomplished 
in the bottom of this oven, if this work is 
carried on in covered utensils; for ex- 
ample: potatoes, placed on the bottom 
of the hot broiling oven, covered with a 
tin pie plate; the escalloped oysters and 
many such dishes where simply a baking 
temperature is necessary, may be cooked 
in the broiling oven, and thus give the 
full capacity of the baking oven for other 
work. The cover should always be kept 
on these dishes until five minutes before 
the time of completion and then removed 
for more perfect browning if necessary. 
Sauteing or Pan Broiling 

A form of broiling — using a small 
quantity of fat in a hot frying pan or on a 
hot griddle. Food is cooked on one side 
and then turned till cooked through and 
delicately browned. 

Fricasseeing 

This type of cooking is in reality a 
combination of two other forms of cook- 
ing — First Sauteing and then Stewing. 
46 



SENTINEL AUTOMATIC COOKING 



FRYING 

Deep Fat Frying 

Cooking by immersion in hot fat at a 
temperature of 350° to 400° Fahrenheit. 
When the fat is smoking hot it is ready 
to use. The higher temperature for 
materials previously cooked, such as fish 
balls or croquettes, and the lower tem- 
perature for raw materials, as doughnuts 
or fruit fritters. 

Keep the fat free from foreign sub- 
stances such as crumbs, flour, or mois- 
ture. Fat does not bubble unless there 
is water in it. It does not mean that the 
fat is hot. 



47 



COMPLETE AUTOMATIC DINNERS. 

The preparation of a complete dinner in 
the Sentinel Stove 

The practical use of the Sentinel Stove 
for the preparation of the complete din- 
ner will, after one trial, prove one of its 
greatest merits to every housewife. We 
find that many dinners from soup to des- 
sert need simply be prepared with all 
materials cold, placed in the cold oven, 
direct heat or flame to thoroughly heat 
the oven and materials, and then re- 
tained heat to complete the cooking. 
The oven need not be opened after the 
material has been placed in it and the 
burner lighted, until meal time and the 
complete food is required for serving. 

Some one has said that the one thing 
the Sentinel does not do regarding the 
complete dinner is to carry the food from 
the stove to the dining table. The num- 
ber of minutes of direct heat or flame 
required for these dinners will vary ac- 
cording to the amount of material placed 

48 



SENTINEL AUTOMATIC COOKING 

in the oven, as every one will readily 
see. Usually we can use the roasting 
time table, calculate the number of min- 
utes required for the meat dish, and at 
the end of that time find that all the 
vegetables and dessert are properly 
cooked as well. 

We must not expect the impossible of 
the range in the preparation of our din- 
ners ; and while with meat or fish dishes 
practically every vegetable and soup can 
be combined, we must remember that 
puddings requiring a long cooking will 
be those especially suited for the "Auto- 
matic Dinners." All tapioca puddings, 
bread puddings, fruit puddings, steamed 
suet puddings, the rice desserts, and 
baked Indian puddings are practical ex- 
amples. We doubt if any housekeeper 
would expect the Corn Starch Pudding or 
the Pie to cook in conjunction with the 
complete dinner. 

What easier method could the busy 
housewife ask then to be able to prepare 
the complete dinner in this automatic 
oven, and leave the room, or even the 

49 



SENTINEL AUTOMATIC COOKING 

house while the Sentinel is doing the 
work? 

The oven rack should be placed on the 
first notch, bringing it just above the 
Thermostone. 

The detailed preparation of one dinner 
will suggest many others and combina- 
tions especially suited to the taste and 
likes of the individual family will be 
easily prepared. 

One interesting principle is illustrated 
in the Automatic Dinners. Odorous 
vegetables will not flavor other food 
materials placed in the oven at the same 
time, if both are started at the same time, 
cold materials in a cold oven. The boil- 
ing and the baking point will be reached 
at practically the same time. Onions 
placed in cold, salted water may be put 
into the oven with a cold pudding and no 
odor could be given the pudding until the 
onions begin to boil. Neither could any 
odor be taken up by the pudding after 
it was heated through and it will always 
be thoroughly heated before the boiling 
point of the onions is reached. 

50 



. SENTINEL AUTOMATIC COOKING 

Puddings thus cooked will never be 
"onion-flavored." However, should the 
onions be placed in boiling water or the 
boiling point be reached before the cold 
pudding is put into the oven, we would 
not answer as to the flavor of the pud- 
ding. 

This principle is familiar to every 
housewife in the coal or gas oven and 
one would never think of placing a pud- 
ding or cake in the oven when a partly 
baked fish, for example, was already 
heated through and baking. The general 
rule of "don't" is known, while the 
reason or principle is not perhaps un- 
derstood. 



51 



SAMPLE DINNER 

Tomato Soup. 
Roast Pork. Baked Potatoes. 

Apple Sauce. 

Buttered Cauliflower. Boiled Onions. 

Newton Tapioca. 

The above menu giving a complete 
dinner for six servings should all be 
placed in the oven at the same time. 
Prepare the seven dishes according to 
the following recipes : — 

Tomato Soup 

i can tomatoes, 2 c. water, 

2 tbsp. butter, I c. flour, 

1 tsp. salt, Pepper, 

1 slice onion, 1 slice turnip. 

Melt the butter, stir in the flour, add 
all ingredients. Place in covered uten- 
sil. 

Roast Pork 

A 6 pound roast of pork dredged with 
salt and then placed in a double roaster 
or covered utensil without moisture. 

52 



SENTINEL AUTOMATIC COOKING 

Baked Potatoes 

Washed potatoes, placed on the second 
rack or on top of the double roaster will 
be thoroughly baked and still not have 
scorched jackets before completion. 

Apple Sauce 

8 tart apples, 1 c. sugar, 

1 c. water, 1 slice lemon. 

Prepare in covered utensil. 

Buttered Cauliflower 

Break the cauliflower into small 
flowerets, cover with cold salted water 
in a covered utensil. 

Boiled Onions 

Peel onions, cover with cold salted 
water in a covered utensil. 

Newton Tapioca 

i c. pearl tapioca, 5 c. milk, 
1-3 c. Indian meal, f c. molasses, 
1 tsp. salt, i c. butter. 

53 



SENTINEL AUTOMATIC COOKING 

Soak tapioca in water at least 3 hours 
(over night if convenient) . Scald 4 cups 
of milk and pour this over the Indian 
meal and cook 15 minutes. Drain the 
tapioca and combine all. Bake in a 
covered utensil. 



According to our roasting time table 
it is recommended that ten minutes for 
each pound up to four pounds and five 
minutes more for each additional pound, 
is the required Direct Heat. By the 
arithmetical example the number of 
minutes of flame is obtained. Therefore 
40 minutes for the first four pounds and 
ten minutes for the additional pounds. 
This fifty minutes will heat three dishes 
of material as readily as one. For each 
additional dish, it has been stated that 
five minutes of direct heat is added, that 
is fifteen minutes should be added for 
the fourth, fifth and sixth utensil, making 
sixty-five minutes total Direct Heat. The 
number of minutes of Retained Heat ac- 
cording to the time table, 15 minutes for 

54 



SENTINEL AUTOMATIC COOKING 

each pound up to four pounds equals 
sixty minutes, ten minutes more for each 
additional pound, makes the total Re- 
tained Heat period eighty minutes. The 
baked potatoes cook with the complete 
dinner without additional heat. 



55 



SAMPLE MENUS 

Hot Roast Beef. 
Browned Potatoes. Sliced Beets. 
Buttered Carrots and Peas. 
Cinnamon Prunes with Cream. 



Preparation 

1. Six pounds roast, dredged with 
salt, pepper, and flour, and eight medium 
potatoes, pared, placed around the 
roast. 

2. Three new beets in cold water to 
cover. 

3. Three carrots, sliced and one-half 
can peas with cold water to cover. 

4. One pound prunes, not previously 
soaked, with stick of cinnamon, and cold 
water to cover. 

56 



SENTINEL AUTOMATIC COOKING 

Stove Directions 

Place all on the rack just above the 
thermostone. 

All in covered utensils. 

Direct Heat 55 minutes. 

Retained Heat..l hour, 20 min. 
Total Time 2 hours, 15 min. 

Serving Suggestions 

Buttered Carrots and Peas — Butter 
before serving. 

Sliced Beets — Slice just before serv- 
ing. 

Roast Gravy — Thicken just before 
serving. 

Prunes — Drain, remove cinnamon and 
serve with cream. 



57 



SENTINEL AUTOMATIC COOKING 

Pea Soup. 

Boiled Salmon. Egg Sauce. 

Creamed Cauliflower. Dressed Lettuce. 

Boiled Potatoes. 

Steamed Lemon Pudding. 





Preparations 


1. 

2. 
3. 
4. 
5. 


Utensil for soup. 

" three pounds fish. 

" cauliflower. 

" potatoes. 
Baking dish with water under 



pudding. 

Stove Directions 

All covered utensils. 

Direct Heat 50 minutes. 

Retained Heat. .50 minutes. 
Total Time 1 hour, 40 min. 

Serving Suggestions 

Remove bone and skin from fish. 
Make sauce over upper burner. 

Add heated milk and seasoning to 
cauliflower. 

58 



SENTINEL AUTOMATIC COOKING 

Tomato Soup. 

Breslin Potted Chicken. 

Asparagus Tips. Boiled Potatoes. 

Boiled Onions. 

Rice Pudding. 

Preparation 

1. Utensil containing soup. 

2. " " Breslin Potted 
Chicken — four-pound fowl. 

3. Utensil containing asparagus. 

4. " " onions. 

5. " " pudding. 

Stove Directions 

Use five covered utensils. 

Direct Heat 50 minutes. 

Retained Heat..l hour, 30 min. 
Total Time 2 hours, 20 min. 

Serving Suggestions 

Strain soup just before serving. 
Serve asparagus with toast, salt and 
butter to taste. 

59 



SENTINEL AUTOMATIC COOKING 

Cod Roll. Tomato Dressing. 

Spinach. Riced Potatoes. 

Apple Brown Betty. 

Preparation 

1. Utensil containing four lbs. cod. 

2. " " spinach. 

3. " " potatoes. 

4. Baking dish containing pudding in 
dish of water. 

Stove Directions 

Cover all four utensils. 

Direct Heat 45 minutes 

Retained Heat. .45 minutes 
Total Time 1 hour, 30 min. 

Suggestions for Serving 

Remove string from fish. 

Rice, or mash, and season the pota- 
toes. 

Serve boiled egg with spinach if de- 
sired. 

60 



SENTINEL AUTOMATIC COOKING 

Pea Soup. 

Baked Halibut. Delmonico Potatoes. 

Escalloped Tomatoes. 

Indian Tapioca Pudding. 





Preparation 




1. 

2. 

3. 
4. 
5. 


Utensil containing 

halibut. 
Baking dish " 

a a a 

Utensil 


soup, 
three 

potatoes. 

tomatoes. 

pudding. 


pounds 

j On 

V second 
j rack. 




Stove Directions 





Cover utensils containing soup, fish, 
and pudding. 

Direct Heat 50 minutes. 

Retained Heat. . . 1 hour, 20 min. 
Total Time 2 hours, 10 min. 

Serving Suggestions 

Strain soup. 

Place fish, with bone and skin re- 
moved, on platter and garnish. 

61 



SENTINEL AUTOMATIC COOKING 

Fruit Cocktail. 
Hamburg Loaf. Soubise Sauce. 

Glazed Sweet Potatoes. 

Corn Puff. Escalloped Tomatoes. 

Chocolate Bread Pudding. 

Preparations 

1. Bread-tin with meat. 

2. Baking dish with potatoes. 

3. " " " corn. 

4. " " " tomatoes. 

5. " " " pudding. 

With baffle plate for baking. 

Stove Directions 

All covered with tin covers or plates. 

Direct Heat 50 minutes. 

Retained Heat. .50 minutes. 
Total Time 1 hour, 40 min. 

Serving Suggestions 

Make sauce over an upper burner. 
62 



SENTINEL AUTOMATIC COOKING 

Lamb Stew with Dumplings. 

String Beans. Boiled Macaroni. 

Steamed Fig Pudding. 

Preparations 

1. Utensil for lamb stew with vege- 

tables. 

2. Utensil for string beans. 

3. " " macaroni. 

4. " " pudding. 

Stove Directions 

All covered utensils. 

Direct Heat 1 hour. 

Retained Heat..l hour, 15 min. 
Total Time 2 hours, 15 min. 

Serving Suggestions 

Fifteen minutes before serving, re- 
move stew from oven and prepare dump- 
lings, using upper burner. 

Prepare sauce for pudding. 

Prepare sauce for macaroni, if de- 
sired. 

63 



SENTINEL AUTOMATIC COOKING 

Roast Lamb. Mint Sauce. 

Boiled Potatoes. 
Mashed Turnips. Radishes. 

Celery. 
Apricot Brown Betty. 

Preparation 

1. Utensil for turnips. 

2. " " potatoes. 

3. Baking dish for pudding in pan of 

water or set on top of another 
utensil. 

4. Double roaster for ten pounds of 

lamb. 

Stove Directions 

All covered utensils. 

Direct Heat 1 hour, 10 min. 

Retained Heat. . . 2 hours. 

Total Time 3 hours, 10 min. 

Serving Suggestions 

Mash and season turnips. 
64 



SENTINEL AUTOMATIC COOKING 

Asparagus Soup. 
Roast Chicken. Dressing. 

Browned Potatoes. 
Boiled Onions. Cranberry Sauce. 

Suet Pudding. Hard Sauce. 

Salted Nuts. 





Preparation 


1. 

2. 

3. 
4. 


Utensil for soup. 

Double roaster for two four-pound 

chickens with potatoes. 
Utensil for onions. 
" sauce. 



5. Double boiler for pudding. 

Stove Directions 

All covered utensils. 

Direct Heat 1 hour, 10 min. 

Retained Heat. . . 1 hour, 40 min. 
Total Time 2 hours, 50 min. 

Serving Suggestions 

Prepare hard sauce and nuts before- 
hand. 

65 



SENTINEL AUTOMATIC COOKING 

Baked Sausage. Boiled Potatoes. 

Stuffed Onions. Cabbage. 

Baked Apple Sauce. 
Graham Pudding. Liquid Sauce. 





Preparations 


1. 


Utensil for sausage. 


2. 


" onions. 


3. 


" cabbage. 


4. 


" potatoes. 


5. 


" apple sauce. 


6. 


" pudding. 




Stove Directions 


All 


covered utensils. 



Direct Heat 50 minutes. 

Retained Heat..l hour, 10 min. 
Total Time 2 hours. 

Serving Suggestions 

Prepare pudding sauce on upper 
burner. 



66 



SENTINEL AUTOMATIC COOKING 

Pot Roast — with Vegetables. 

Steamed Brown Bread. 

Boiled Rice. Currant Jelly. 

Baked Cracker Pudding. 

Preparations 

1. Utensil for roast, 3 pounds. 

2. " " bread. 

3. " " rice. 

4. Baking dish with water under 

pudding. 

Stove Directions 

All covered utensils. 

Direct Heat 50 minutes. 

Retained Heat. .2 hours, 30 min. 
Total Time 3 hours, 20 min. 

Serving Suggestions 

Thicken gravy of pot roast just before 
serving. 



67 



SENTINEL AUTOMATIC COOKING 

Many dinners may be partly prepared 
automatically and with broiled meats, 
cooked just before serving time, give 
variety to the menus. 

Corn Soup. 

Broiled Steak. 

Brussels Sprouts. Mashed Squash. 

Baked Potatoes. 

Pop-overs. 

Apple Tapioca. Custard Sauce. 

Preparations 

1. Utensil for soup. 

2. " " Brussels sprouts. 

3. " " squash, cut in pieces. 

4. Baking dish for pudding. 
Pop-overs added later. 

Stove Directions 

Four covered utensils. 

Direct Heat 40 minutes. 

Retained Heat. .15 minutes. 

68 



SENTINEL AUTOMATIC COOKING 

Then put pop-overs on upper shelf in 
oven. Relight. 

Direct Heat 15 minutes. 

Retained Heat. .30 minutes. 
Total Time 1 hour, 40 min. 

Broil steak in broiler starting 15 min- 
utes before serving time. 

Serving Suggestions 

Strain soup. 

Mash squash. 

Prepare pudding sauce. 



69 



SENTINEL AUTOMATIC COOKING 



GENERAL TIME TABLE 



Method of 
Cooking Article of Food 

Boiling Asparagus, 

" Beans (string), 

" Beets (new), 

H Cabbage, 

" Carrots, 

" Cauliflower, 

" Chicken, 3 lbs., 

Cod, 3-5 lbs., 

" Corn Beef, 3-4 lbs., 

" Fowl, 4 lbs., 

" Haddock, 3-5 lbs., 

Halibut, 3-5 lbs., 
Ham, 14 lbs. 

" Macaroni, 

M Onions, 

" Peas, 

M Potatoes, 

" Rice, 

" Salmon, 3-5 lbs., 

" Soups, 

" Spinach, 

M Squash, 

" Turnips, 

Stewing Apricots, 

" Apple Sauce, 

" Cranberry Sauce, 

" Prunes, 

" Rhubarb, 

" Soup Stock, 

Steaming Brown Bread, 

" Cereals, 

14 Fish, 

M Potatoes, 

" Pudding — Bread, 

—Suet, 
Roasting Beef, rare, 6 lbs., 

Well-done, 6 lbs., 
Chicken, 2 at 4 lbs., 
each, 

" Lamb, 6 lbs., 

" Mutton, 10 lbs., 

" Pork, 6 lbs., 

11 Turkey, 14 lbs., 

Veal, 6 lbs., 



Position 
of Ther- 
mometer 
cold oven 



Time of 
Direct 
Heat 
35 ms. 
35 ms. 1 
35 ms. 1 
35 ms. 1 
35 ms. 1 
35 ms. 
35 ms. 1 
35 ms. 
40 ms. 1 
40 ms. 1 
35 ms. 
35 ms. 
1 hr. 20 ms. 
35 ms. 
35 ms. 1 
35 ms. 
35 ms. 
35 ms. 
35 ms. 
35 ms. 
35 ms. 
35 ms. 
35 ms. 1 
35 ms. 
35 ms. 
35 ms. 
35 ms. 
35 ms. 
50 ms. 
40 ms. 
40 ms. 
35 ms. 
40 ms. 
40 ms. 
40 ms. 
50 ms. 
50 ms. 



Time of 
Retained 

Heat 

45 ms. 
hr. 30 ms. 
hr. 30 ms. 
hr. 30 ms. 
hr. 30 ms. 

45 ms. 
hr. 30 ms. 

40 ms. 
hr. 30 ms. 
hr. 30 ms. 

40 ms. 

45 ms. 

4 hrs. 

45 ms. 
. hr. 30 ms. 

45 ms. 

45 ms. 

60 ms. 

45 ms. 

30 ms. 

30 ms. 

45 ms. 
hr. 30 ms. 

60 ms. 

30 ms. 

30 ms. 

60 ms. 

30 ms. 

4 hrs. 

2 hrs. 
h. at least 

60 ms. 

2 hrs. 
hr. 30 ms. 

2 hrs. 

60 ms. 
hr. 20 ms. 



60 ms. 1 hr. 40 ms. 
50 ms. 1 hr. 20 ms. 
1 hr. 10 ms. 2 hrs. 
50 ms. 1 hr. 20 ms. 
1 hr. 30 m. 2 hrs. 40 m. 
50 ms. 1 hr. 20 ms. 



70 



SENTINEL AUTOMATIC COOKING 



■ur~4.%*~A ~« Position 

Method of f Ther- 

Cooking Article of Food m0 meter 

Baking, Beans, baked, Cold oven 



Beans, baked, 
Biscuits, 

Baking-powder, 

Yeast, 
Bread, white, 

Medium, 

Large, 
Bread, coarse, 

Medium, 

Large, 
Cake, Fruit, 

Individual, 

Layer, 

Loaf, 

Sponge, 
Cookies, Drop, 

Rolled, 

Thick, 
Cream Puffs, 
Gingerbread, Loaf, 

Individual, 
Muffins, 
Pies, Apple, 

Custard, 

Lemon, 

Mince, 

Squash, 
Pop-overs, 
Potatoes, white 

White, 

Sweet, 

Sweet, 
Puddings, 

Bread, 

Bread, 

Custard, 

Custard, 

Indian, 

Indian, 

Rice t 

Rice, 
Tapioca, 
Tapioca, 
Scalloped dishes 
Scalloped dishes 
Souffles, 



6 

6-7 
6-7 

6-7 
6-7 

6-7 
6-7 
5 



6 
5 
6 
6 
6 
7 

sy 2 

5V 2 

7 

7 

7 

7 

7 

7 

7 
Cold oven 

6 
Cold oven 

6 

Cold oven 

6 
Cold oven 

6 
Cold oven 

6 
Cold oven 

6 
Cold oven 

6 
Cold oven 

6 

6 



Time of 

Direct 

Heat 

40 ms. 

30 ms. 

10 ms. 
10 ms. 

10 ms. 
15 ms. 

10 ms. 
15 ms. 
15 ms. 
10 ms. 
10 ms. 
10 ms, 
10 ms. 
10 ms. 



Time of 
Retained 
Heat 
4 hrs. 
4 hrs. 

10 ms. 
10 ms. 

30 ms. 
35 ms. 

30 ms. 
35 ms. 
Ihr. 
15 ms. 
15 ms. 
30 ms. 
30 ms. 
5 ms. 



Continuous flame 



10 ms. 
15 ms. 
10 ms. 
10 ms. 
10 ms. 
10 ms. 
10 ms. 
10 ms. 
10 ms. 
10 ms. 
15 ms. 
35 ms. 
15 ms. 
35 ms. 
15 ms. 

30 ms. 
10 ms. 
30 ms. 
10 ms. 
30 ms. 
10 ms. 
30 ms. 
10 ms. 
30 ms. 
10 ms. 
40 ms. 
10 ms. 
10 ms. 



5 ms. 
30 ms. 
20 ms. 
15 ms. 
15 ms. 
30 ms. 
30 ms. 
30 ms. 
25 ms. 
30 ms. 
30 ms. 
55 ms. 
45 ms. 
45 ms. 
35 ms. 

45 ms. 

45 ms. 

30 ms. 

30 ms. 
1 hr. 30 ms. 
1 hr. 30 ms. 
1 hr. 30 ms. 
1 hr. 30 ms. 

Ihr. 

Ihr. 

20 ms. 

20 ms. 

15 ms, 



71 



SENTINEL AUTOMATIC COOKING 

CARE OF THE EQUIPMENT 

To obtain the best results from any 
device, its proper care must be con- 
sidered. No gas burner will give perfect 
results when foreign materials clog the 
openings or ports, and thus prevent a 
full, clear flow. 

When an oven burner can only pro- 
duce a twenty-two foot hourly consump- 
tion instead of a twenty-four foot flow 
for example, eight per cent of the heat 
units are lost. 

A gas broiler can never cause any gas 
to taint the meat being broiled, except 
when some of the openings are not clean 
and do not light and still allow some 
escaping gas. 

All parts of the Sentinel that could 
ever need cleaning are easily removed. 

The upper burner racks can be lifted 
out, then the burners taken out and 
cleaned. 

When very greasy, it is recommended 
that, once in a while, they be boiled 
out in strong soda water (two table- 

72 



SENTINEL AUTOMATIC COOKING 

spoonsful baking soda to one quart of 
water) . More often, it is satisfactory to 
hold one burner, inverted, over a lighted 
burner and actually burn out any foreign 
substances. After washing, the burners 
must always be relighted and thoroughly 
dried, else a rust accumulation is started, 
which is worse than the dust. Never wet 
the burner stem enough to get any water 
in the air mixer. (See Instruction Card 
on removing burners) . 

The oven racks, inner oven and ther- 
mostone are all easily taken out and the 
oven can be readily brushed out, wiped 
out with a wet cloth, and well aired. 

A weekly cleaning is recommended 
with any range ; it is advantageous from 
the point of sanitation and gas economy 
as well. 

The temperature of fresh air can be 
raised with less heat units than stale air, 
and so after the cooking of a complete 
dinner or a long baking, leave the oven 
door ajar for half an hour. 



73 



SENTINEL AUTOMATIC COOKING 

SENTINEL SERVICE. 

What the Sentinel Automatic Cook Stove 
Gives the Housewife 

First. An Automatic Service: The 

housewife can place the complete dinner 
for a family of from four to eight per- 
sons, from soup to dessert, in the range, 
set the clock, light the burner and leave 
the kitchen or even the house and not re- 
turn until meal time when she will find 
the food cooked, hot, and ready to serve. 
We do not wish the user to expect im- 
possibilities, and when complete dinners 
are to be planned, the proper desserts 
combined with the meat and vegetable 
dishes will insure perfect results. If the 1 
meal is not served at exactly the time 
planned, in the majority of cases no harm 
is experienced. 

Second. An Easy Service: Without 
the pre-heating of food materials, water, 
stove or soapstone, in many cases the 
work is accomplished without any atten- 
tion aside from the preparation of the 

74 



SENTINEL AUTOMATIC COOKING 

material. The stove both starts and com- 
pletes the work, as far as roasting, boil- 
ing, steaming, and stewing is concerned. 
Baking, as in any range, requires more 
careful attention. 

Third. A Reliable Service : With the 
work carried on in the sealed insulated 
oven, free from outside influences, such 
as draughts and temperatures, thirty 
minutes direct heat will each time give 
the same number of heat units and the 
same degrees of temperature save for 
slight differences due to gas pressure at 
the burner or varied quantities of food 
material placed in the oven, and the 
equal time of retained heat will give 
uniform results and the same stored heat. 

Fourth. A Cool Service: With the 
heat inside the heavy insulated oven the 
Sentinel Cook Stove furnishes the coolest 
possible service and throws less heat into 
the room than an ordinary coal or gas 
range. 

Fifth. A Practical Service: From 
the housewife's standpoint, this range 

75 



SENTINEL AUTOMATIC COOKING 

furnishes an entirely practical service. 
It is not a modern fairy tale, but a proven 
fact, unless demands contrary to the 
principles of cookery are made. 

Sixth. A Clean Service: With the 
enameled surface, dusting, or wiping off 
with a damp cloth, and not blacking 
keeps most of the range in perfect con- 
dition. 

The burners, burner racks, drip-pan, 
retainer, oven racks and inner oven are 
all removable and permit easy access for 
ready cleaning, washing, and airing, as 
suggested in "Care of the Equipment," 
page 72. 

Seventh. A Compact Service: All the 

models take the smallest possible space 
as the cuts of the Cooker, Universal, 
Metropolitan, and Cabinet models illus- 
trate. 

Eighth. A Guarantee Service: With 
every range goes its one year's guarantee 
against breakage and defective parts, 
and of course many years of service be- 

76 



SENTINEL AUTOMATIC COOKING 

yond that is insured. The Sentinel Cook- 
stoves have the "Good Housekeeping" 
approval and have been "starred" by 
this laboratory. 

Ninth. An Economical Service : Last, 
and still most important, the Sentinel is 
economical in every way, saving hours 
of time, dollars in fuel, and actually 
ounces of food material. In no other 
way than by the fireless cooker princi- 
ple, with an automatic, self-contained 
heat unit, is it possible to simply prepare 
food materials and leave them until meal 
time. In the course of a week, or even 
a month or year, how many hours may 
thus be saved, easily given to other 
duties or pleasures. The time, unneces- 
sarily spent in constant watching and 
care to avoid either too little or too much 
cooking under ordinary conditions, 
means an actual gain with the Sentinel. 

At least one hour daily will be saved 
in the average home, and more often two 
hours, as experience teaches the efficient 
planning of three meals each day. 

77 



SENTINEL AUTOMATIC COOKING 

Fuel Economy: The complete dinner, 
consisting of soup, meat, potatoes, two 
other vegetables, sauce and a pudding as 
illustrated on page 52, can all be pre- 
pared with sixty-five minutes flame or 
twenty-six feet of gas at 2f inch pressure. 

Cooking over the ordinary gas burner 
and with the oven for the meat work, we 
find that the average gas consumption 
for the same preparation would often be 
forty to fifty feet. In the ordinary 
monthly gas bill, at least one-third of the 
actual gas consumption can be saved by 
the housewife and therefore the stove 
will soon help to pay for itself in fuel 
economy alone. We know this to be 
true when we stop to realize that nearly 
all the heat units obtained from our gas 
consumption are utilized with the insu- 
lated oven, while ordinarily a portion of 
this would be lost into the room. 

The amount of ordinary upper burner 
work changed to oven work and the num- 
ber of long-cooked foods used in the in- 
dividual family influence this economy. 

A fourteen pound ham, cooked with 

78 



SENTINEL AUTOMATIC COOKING 

one hour and twenty minutes flame and 
three hours retained heat in the Sentinel 
will take thirty-two feet of gas, while the 
giant upper burner would be needed, full 
heat, for the first hour and a medium 
burner used for three following hours 
when boiled in the ordinary way. 

The fourteen pound turkey, roasted 
with one and one-half hours flame and 
two hours and forty minutes retained 
heat, takes thirty-six feet of gas for the 
total in the Sentinel, and four hours in 
the ordinary oven means an average of 
thirty-five feet for every hour, when full 
heat is used, and at least twenty feet 
when part heat is required. 

The cereals and baked beans are reg- 
ularly prepared in some homes and again 
perhaps seldom used in the neighbor's 
home, although many times desired but 
considered foods requiring such a long 
time cooking and therefore large gas 
consumption that economy is felt neces- 
sary. 

Laboratory tests with a recording ther- 
mometer show interesting facts regard- 
ing the heat retention. 
79 



SENTINEL AUTOMATIC COOKING 

An oven, heated to 375° F., but empty, 
shows the following drop : 

375° F. 45 minutes afterwards 275° 

hour, 30 min. " 175° 

hours " 125° 

hours " 75° 

hours " 65° 

The temperature falls more rapidly at 
first, just after flame is extinguished and 
then holds to a warm degree for hours. 

When the oven contains three or four 
utensils with food and water to equal 
seven quarts, the following is true : 



275° F. 


1 


175° F. 


2 


125° F. 


3 


75° F. 


6 



350° F. 


45 minutes 


afterwards 250 


250° F. 


1 hour 


200 


200° F. 


2 hours 


150 


150° F. 


4 hours 


100 


100° F. 


6 hours 


75 



Food Economy: This is especially 
true in meat cookery and comparative 
meat shrinkage tests are worth while 
and interesting. Roasting in covered 
dishes, and with partly retained heat, 
evaporation and loss of juices is less pos- 

80 



SENTINEL AUTOMATIC COOKING 

sible and the actual shrinkage in ounces 
of the meat is smaller than under many 
other conditions. Additional flavor and 
nutrition is in many cases retained as 
well, and the cheaper cuts of meat be- 
come more palatable, well flavored and 
tender, and are as nutritious as some of 
the more expensive cuts. In the fact 
that a low heat for a long time does not 
break down the food fibres as does the 
intense heat for a shorter time, lies the 
secret of the possibility of cooking many 
materials at once, ordinarily requiring 
different cooking periods. Wastes are 
abolished ; for example, every potato can 
be used as none have fallen to pieces, the 
actual motion caused by rapid boiling 
often breaking down the food fibres and 
making the foods sometimes unattractive 
and perhaps not in condition to even be 
served, but an absolute waste. 

Tenth. Service Bureau: The perfect 
satisfaction of every user is desired, and 
all inquiries for information or questions 
regarding the use of these ranges will at 

81 



SENTINEL AUTOMATIC COOKING 

any time, be gladly answered by the Lab- 
oratory Department. This service is 
maintained for every user's benefit, and 
inquiries will receive prompt attention, 
and as helpful suggestions as possible be 
given. 
Address : 

Sentinel Manufacturing Co., 
New Haven, 
Laboratory Dept. Connecticut 



82 



TABLE OF STARTING TIMES 

This table gives the latest times at which any meal 
can be started in the Sentinel and be thoroughly cooked 
at the meal time. 

Directions 

1. Select the time you wish to have the meal ready. 

2. Look in the Cook-Book and find out how long the 

meal you desire must remain in the Sentinel. 

3. Look in the left hand column under the hour you 

wish your meal served, till you find the exact or 
nearest time the meal will require according to the 
Cook-Book; in the right hand column opposite this 
figure will be found the latest hour at which that 
particular meal can be placed in the Sentinel and 
be ready to serve at the desired meal time. One 
can, of course, start the meal as much before this 
time as one wishes. 



DESIRED 


SERVING TIME; 




12 O'CLOCK- 


-NOON 


Cooking Period. 






Starting Time. 


1 hr. 10 min. 






10 minutes of 11 


1 hr. 20 min. 






20 minutes of 11 


1 hr. 30 min. 






Half-past ten 


1 hr, 40 min. 






20 minutes past 10 


1 hr. 50 min. 






10 minutes past 10 


2 hrs. 






10 o'clock. 


2 hrs. 10 min. 






10 minutes of 10 


2 hrs. 20 min. 






20 minutes of 10 


2 hrs. 30 min. 






Half-past nine 


2 hrs. 40 min. 






20 minutes past 9 


2 hrs. 50 min. 






10 minutes past 9 


3 hrs. 






9 o'clock 


DESIRED 


SERVING TIME 




1 O'CLOCK 


Cooking Period. 






Starting Time. 


1 hr. 10 min. 






10 minutes of 12 


1 hr. 20 min. 






20 minutes of 12 


1 hr. 30 min. 






Half-past 11 


1 hr. 40 min. 






20 minutes past 11 


1 hr. 50 min. 






10 minutes past 11 


2 hrs. 






11 o'clock 


2 hrs. 10 min. 






10 minutes of 11 



83 



SENTINEL AUTOMATIC COOKING 



DESIRED 


SERVING TIME 




1 O'CLOCK 


Cooking Period. 




Starting Time. 


2 hrs. 20 min. 




20 minutes of 11 


2 hrs. 30 min. 




Half-past 10 


2 hrs. 40 min. 




20 minutes past 10 


2 hrs. 50 min. 




10 minutes past 10 


3 hrs. 




10 o'clock 


DESIRED 


SERVING TIME 




6 O'CLOCK 


Cooking* Period. 




Starting Time. 


1 hr. 10 min. 




10 minutes of 5 


1 hr. 20 min. 




20 minutes of 5 


1 hr. 30 min. 




Half-past 4 


1 hr. 40 min. 




20 minutes past 4 


1 hr. 50 min. 




10 minutes past 4 


2 hrs. 




4 o'clock 


2 hrs. 10 min. 




10 minutes of 4 


2 hrs. 20 min. 




20 minutes of 4 


2 hrs. 30 min. 




Half-past 3 


2 hrs. 40 min. 




20 minutes past 3 


2 hrs. 50 min. 




10 minutes past 3 


3 hrs. 




3 o'clock 


DESIRED 


SERVING TIME 




7 


O'CLOCK 


Cooking Period. 




Starting Time. 


1 hr. 10 min. 




10 minutes of 6 


1 hr. 20 min. 




20 minutes of 6 


1 hr. 30 min. 




Half-past 5 


1 hr. 40 min. 




20 minutes past 5 


1 hr. 50 min. 




10 minutes past 5 


2 hrs. 




5 o'clock 


2 hrs. 10 min. 




10 minutes of 5 


2 hrs. 20 min. 




20 minutes of 5 


2 hrs. 30 min. 




Half-past 4 


2 hrs. 40 min. 




20 minutes past 4 


2 hrs. 50 min. 




10 minutes past 4 


3 hrs. 




4 o'clock 



84 




COOKER 



85 




UNIVERSAL MODEL 



86 




METROPOLITAN MODEL 




CABINET MODEL 



88 



PART II. RECIPES 

INTRODUCTION 

Previous chapters have already re- 
ferred to the desire of the manufacturer 
as to the perfect satisfaction of every 
user of the Sentinel Range. And true to 
this desire we wish to add a few cautions 
and "donl^s" because the Sentinel Range 
is capable of so much ; as a combination 
of a gas range and the fireless cooker and 
still unable to accomplish actual impos- 
sibilities. Practically all the recipes in 
Part II, are in quantity sufficient for six 
servings. Because the recipe for brown 
bread, for example, may vary from the 
one that the housekeeper has used and 
which the family especially likes, it must 
be remembered that her recipe in nine 
cases out of ten, can be used under exact- 
ly the same conditions as the one given 
here. Sometimes, however, different 
kinds of flour as well as differences in 

89 



SENTINEL AUTOMATIC COOKING 

actual quantities, will vary the recipes 
enough to cause a difference in the time 
table. Again, it is found true that no 
two kitchen equipments will contain 
bread tins, cake pans, individual muffin 
tins, and pie plates of exactly the same 
size. This, however, will cause a differ- 
ence in the thickness of the loaf, the size 
of the muffin, or the thickness of the pie. 
The varying heights in the sides of these 
tins also causes a difference in the way in 
which the heat units reach the material 
to be baked. Therefore may we urge 
our suggestions as the most authoritative 
possible and still as not infallible. In all 
recipes, salt and pepper to taste, with a 
grain of common sense and an ounce of 
patience is recommended. 



119 



SOUPS 

Soups may be divided into two classes, 
those made from stock, either brown or 
white, including bouillon and consomme, 
or those without stock including bisque, 
purees and cream soups. Soup stock can 
be most successfully made in the Senti- 
nel Oven, and any soup mixed and given 
35 minutes direct heat or longer with a 
complete dinner, and the retained heat 
necessary to complete the other dishes 
will always be ready to serve. 

The clear soups made from the stock 
do not contain as much nourishment, but 
are the better dinner soups as they will 
stimulate the secretions of the digestive 
system and if served hot will prepare the 
stomach for other heavy courses. 

After cooking soup stock, always cool 
and remove all fat which may gather on 
the top before using in the preparation 
of a soup, sauce or entree. 

The cream soups consist of milk and 
water, the vegetable and the binding, 

91 



SENTINEL AUTOMATIC COOKING 

i. e., the flour and butter blended with 
the seasonings. The simplest method of 
combining is as follows, melt the butter, 
stir in the flour and then gradually add 
the liquids and lastly the vegetables and 
the seasonings. 

There is only one exception, a tomato 
bisque containing the acid vegetable and 
the milk. This will curdle if the tomato 
is added until just before serving. Aside 
from this exception all soups of this class 
can be carefully blended and cooked 
without pre-heating or attention in con- 
junction with other materials or any com- 
plete menu. 

Brown Stock. — 3 lbs. hind shin beef, 
5 whole cloves, i tablespoon salt, ^ 
carrot, sprig parsley, 4 quarts cold 
water, 5 pepper corns, 1 onion, \ turnip, 
3 celery stalks. Wipe and cut meat. Put 
all into kettle with water. Soak one 
hour. Place in stove. 

Direct Heat 40 minutes 

Retained Heat 4 or 5 hours 

at least, or over night. 

92 



SENTINEL AUTOMATIC COOKING 

White Stock (1).— 3 lbs. knuckle of 
veal, 1 onion, 1 bay leaf, 3 quarts cold 
water, i cup chopped celery, 1 table- 
spoon salt, 1 sliced carrot. Prepare as 
brown stock. 

White Stock (2). — The liquid in which 
chicken or fowl has been boiled is often 
used as white stock. 

Julienne Soup. — To 1 quart brown 
stock add a carrot and half turnip cut in 
narrow strips. Place raw vegetables in 
cold stock and cook with 

Direct Heat 35 minutes 

Retained Heat 60 minutes 

Creole Soup. — 1 quart brown stock, 
1 pint tomatoes, 1/3 cup flour, 1 table- 
spoon vinegar, pepper, 2 tablespoons but- 
ter, ^ cup macaroni rings. Mix all ingre- 
dients. 

Direct Heat 35 minutes 

Retained Heat 30 minutes 

Chicken Soup. — To well seasoned 
white stock add rice or barley as desired. 

Direct Heat 35 minutes 

Retained Heat 30 minutes 

93 



SENTINEL AUTOMATIC COOKING 

Royal Soup. — 2 quarts white stock, 
3 tablespoons flour, 3 yolks hard cooked 
eggs chopped, 3 tablespoons butter, 
seasonings. 

Direct Heat 35 minutes 

Retained Heat 30 minutes 

Asparagus Soup. — 2 cups asparagus, 
cut in one inch pieces, 2 cups milk, 1 tea- 
spoon salt, \ cup flour, 2 cups water, pep- 
per, 2 tablespoons butter, onion juice. 

Direct Heat 35 minutes 

Retained Heat 15 minutes 

Strain and serve. 

Cream of Corn Soup. — 1 can corn, 
2 cups milk, 2 tablespoons butter, onion 
juice, 2 cups water, 1 teaspoon salt, \ 
tablespoon sugar, pepper, J cup flour. 
When ready to serve place a spoonful of 
salted whipped cream on each serving. 

Direct Heat 35 minutes 

Retained Heat 15 minutes 

Cream of Celery Soup. — 3 cups celery 
liquor, \ cup flour, 1 teaspoon salt, slice 

94 



SENTINEL AUTOMATIC COOKING 

of onion, 1 cup milk, 2 tablespoons but- 
ter, pepper, few slices carrot. 

To prepare celery liquor — Cut the 
coarse stocks of celery into small 
pieces and cover with cold water. Cook 
the previous night with the cereal. Strain 
and use for soups and sauces. 

Direct Heat for Soup ... 35 minutes 
Retained Heat 15 minutes 

Celery and Tomato Soup. — In preced- 
ing recipe substitute 1 cup tomato liq- 
uor for 1 cup of milk. 

Direct Heat. 35 minutes 

Retained Heat 15 minutes 

Mutton Broth. — 2 lbs. mutton (from 
neck), pepper, 2 quarts water, J cup 
rice, 2 teaspoons salt. Put the meat, cut 
in small pieces, freed from skin and fat 
in kettle with other ingredients. Vege- 
tables can be added to change flavor if 
desired. 

Direct Heat 40 minutes 

Retained Heat. . . . 1^ hours at least 

95 



SENTINEL AUTOMATIC COOKING 

Vegetable Soup. — 4 cups water, \ cup 
turnip cubes, J cup celery bits, \ cup po- 
tato cubes, 2 tablespoons flour, 2 cups 
tomatoes, \ cup carrot cubes, 2 slices 
onion, 2 tablespoons butter, sprig pars- 
ley, 1 teaspoon salt. 

Direct Heat 35 minutes 

Retained Heat 1 hour 

Fish Chowder. — 3 lbs. cod or had- 
dock, 4 cups milk, 6 to 8 common crack- 
ers, 2 teaspoons salt, 1 onion, sliced, 3 
cups potato cubes, 2 tablespoons butter, 
pepper. All ingredients, save crack- 
ers are added at the first, but crack- 
ers in halves added before serving. A 
small piece of salt pork can be tried 
out over the surface burner and added 
for good flavor. 

Direct Heat 40 minutes 

Retained Heat \\ hours 

Pea Soup. — 2 cups milk, 3 tablespoons 
butter, 1 teaspoon salt, onion juice, 2 
cups water, J cup flour, pepper, \ can 
mashed peas. Mix all ingredients. 

96 



SENTINEL AUTOMATIC COOKING 

Direct Heat 35 minutes 

Retained Heat 15 minutes 

Strain and serve. 

Tomato Soup. — i can tomato, 2 table- 
spoons butter, 1 teaspoon salt, 1 slice 
onion, 2 cups water, | cup flour, pepper, 
1 slice turnip. Mix all ingredients. 

Direct Heat 35 minutes 

Retained Heat 15 minutes 

Strain and serve. 

Soup Accompaniments 

Croutons. — Garnish a soup with tiny 
cubes of toast. 

Crisped Crackers. — Split small, round 
crackers and spread with butter, then 
brown delicately in broiler oven. 

Cheese Crackers. — Prepare as crisped 
crackers and spread with grated cheese 
as well as butter. 

Souffle Crackers. — Split round crack- 
ers and cover with cold water. Soak ten 
minutes. Pour off extra liquid and dot 
with butter and cook covered in broiler 
till dry, then brown without a cover. 
97 



FISH 

Fish has less fat, food value or flavor 
than meat in most cases and for this 
reason care is needed in its preparation 
and by adding seasonings and sauces 
supply this lack. It is very easily di- 
gested, and for reasons of economy too, 
should be used more often than it is in 
many households. The white fish, as 
cod, haddock or halibut, are more easily 
digested than the oily kinds, as salmon, 
or mackerel. To skin a fish, pull from 
the head, while, if it is to be more thor- 
oughly scraped, work from the tail to- 
ward the head ; and if it is to be baked 
whole with stuffing, always remove the 
eyes, then stuff and sew thoroughly. 
Fish can be boiled, baked, steamed, 
broiled or fried. The first three of these 
operations are recommended in the Senti- 
nel Oven. 

Fish is more easily digested if cooked 
slowly and at a moderate temperature 
as is true of all foods containing a large 
amount of albumen. There is a smaller 
amount of actual loss if steamed or baked 

98 



SENTINEL AUTOMATIC COOKING 

rather than boiled (immersed in water) 
as tests show some times 5 per cent, to be 
soluble when actually immersed during 
the cooking. 

If baked in a covered dish, the fish 
steams as well and more odors are con- 
fined. Less time per pound is required 
to bake fish than to roast meat and still 
in both cases, the extent of surface ex- 
posed governs the time as decidedly as 
does the weight. Many fish dishes are 
greatly improved if served with the 
proper sauces and the following are 
especially suited; cream, tomato, egg f 
cheese, onion, lemon and Hollandaise 
sauces. 

Halibut a La Flamande. — Purchase a 
small, very thick halibut steak. Wash it 
in cold water, dry, and dust with salt and 
pepper. Cover the bottom of baking dish 
with 2 tablespoons of chopped onion, 2 
of chopped celery and 1 of chopped pars- 
ley, put on halibut slice, brush with 
melted butter. 

Direct Heat 35 minutes 

Retained Heat 40 minutes 

99 



SENTINEL AUTOMATIC COOKING 

Baked Blue-fish a La Carleton. — Split 
and bone a fish and place on well but- 
tered sheet. Cream £ cup of butter, 2 
yolks, 2 tablespoons each chopped 
onions, pickles, and seasonings, lemon, 
salt, pepper and parsley. Sprinkle fish 
with salt, spread on mixture and bake. 
Garnish and serve. Blue fish is especially 
good this way, but other fish may be so 
used. 

Direct Heat 35 minutes 

Retained Heat 40 minutes 

Moulded Halibut. — Chop 1 pound of 
uncooked fish. Mix 1 cup of bread 
crumbs, center of loaf, with 1 cup of 
milk, add fish, 1 teaspoon salt, J teaspoon 
pepper, J teaspoon onion juice, whites of 
2 or 3 eggs. Bake in shallow butterd 
dish. Thoroughly butter the upper sur- 
face to aid in the browning. Cover. 

Direct Heat 35 minutes 

Retained Heat 40 minutes 

Halibut Cutlets. — 1 1-3 cups milk or 

fish stock, | cup flour, 1 teaspoon chopped 

onion, 1 teaspoon chopped parsley, £ cup 

butter, 1 egg. Make a thick croquette 

100 



SENTINEL AUTOMATIC COOKING 

sauce of above ingredients and then add 
all the flaked fish the sauce will take up. 
Spread on plate and cool. Shape and 
roll in crumbs, egg and crumbs and bake 
in covered dish. The same directions 
can be used with salmon or other fish as 
well as halibut. 

Direct Heat 35 minutes 

Retained Heat 30 minutes 

Method 2. — For croquettes or cutlets, 
mix well seasoned mashed potato and 
flaked fish without the sauce and shape 
and crumb them for baking. When 
baked the crumbed coating is not as crisp 
as if fried in deep fat, but the result is 
most appetizing, fat free and easily 
digested. 

Salmon Surprise. — Mix a beaten egg 
with 4 cups mashed potato and season- 
ings. Line a bread pan with this and fill 
center with a large can of salmon to 
which has been added 1 teaspoon Bell's 
seasoning. Cover with potato. Bake. 
Brush over the top with egg. 

Direct Heat 35 minutes 

Retained Heat 40 minutes 

101 



SENTINEL AUTOMATIC COOKING 

Turbans of Halibut. — Remove fillets 
free from bone and skin with sharp 
knife. Roll and fasten in compact shape 
with wooden toothpicks. Mix 1 table- 
spoon lemon juice, 1 teaspoon salt, 4 
tablespoons melted butter, dash of pep- 
per and onion juice and pour over fish in 
shallow baking dish. Bake and serve 
with sauce. Use little moisture to pre- 
vent sticking. 

Direct Heat 35 minutes 

Retained Heat 40 minutes 

Planked Haddock. — Bone and split a 
haddock, cod, bluefish or mackerel and 
place fillets, skin down on buttered 
plank. Glaze with melted butter and 
season with salt, pepper, onion and 
lemon. Broil in lower part of broiler till 
slightly browned. Remove from range 
and add the potato border and continue 
the broiling to finish cooking the fish and 
brown the potato. Serve with vegetable, 
garnish as desired. If the fish does not 
entirely cover the plank, slices of raw 
potato or stale bread must be used till 

102 



SENTINEL AUTOMATIC COOKING 

the potato border is added to avoid 
scorching of the wood. 

Steamed Fish. — A strainer can be 
fitted into a utensil and fish thus steamed 
with the small amount of water placed 
below the fish. Butter the inside of the 
strainer. A dry, well flavored piece of 
fish with the smallest loss in weight will 
be the result. Cover the kettle. For 4 
pounds. 

Direct Heat 35 minutes 

Retained Heat 60 minutes 

Boiled Salmon. — Salmon or other fish 
to be boiled ought to be fastened in 
cheese cloth, covered with water and 
cooked in covered utensil. For 3 pounds. 

Direct Heat .35 minutes 

Retained Heat 45 minutes 

Baked Halibut, Swedish Style. — Bone 
and skin a thick slice of halibut. Season 
the pieces with salt, pepper, onion juice 
and pour over all 1^ cup canned toma- 
toes. Bake in earthen dish covered with 
plate. 

Direct Heat 35 minutes 

Retained Heat 45 minutes 

103 



SENTINEL AUTOMATIC COOKING 

Baked Halibut Steaks* — Use two hali- 
but slices 1J inch thick. Lay thin slices 
of salt pork on a baking dish. Place on 
it one slice. Add i pint oysters, melted 
butter, salt and pepper to season; then 
the second slice. A thin layer of cracker 
crumbs and melted butter on the top. 

Direct Heat 35 minutes 

Retained Heat 45 minutes 

Cod Roll. — Skin and bone a cod. Mix 

1 cup bread crumbs, 2 tablespoons of 
melted butter, salt, pepper, onion juice, 

2 tablespoonfuls lemon juice and water 
to moisten. Spread on the fillets, roll 
them and tie. 

Direct Heat 35 minutes 

Retained Heat 45 minutes 



104 



MEATS 

Meat was considered necessary in 
some form at every meal in the days of 
our grandfathers, but now is used much 
less, only once a day in many families. 
Beef, the meat of the steer, ox or cow, is 
the most common ; while lamb, the meat 
of lambs, or mutton, of sheep, and pork, 
of the pig, are all used. Veal, the meat 
of the calf, is not matured enough to be a 
proper food is the claim of many authori- 
ties. 

Wipe meats with a damp cloth, but 
never wash them enough to draw out 
the juices. Salt will often cause the 
juices to flow freely, and in broiling, this 
should never be added until part of the 
cooking is completed. This principle is 
considered in the case of the roast to a 
certain extent, only, the salt is usually 
mixed with flour as the roast is prepared 
for the oven, and this will coat the sur- 
face. When roasting without any mois- 
ture, an inner pan or rack is recom- 

105 



SENTINEL AUTOMATIC COOKING 

mended just to keep the meat from the 
lower surface of the utensil and thus pre- 
vent it sticking, and the best brown is 
obtained without the use of moisture. 

The oven rack should be placed just 
above the thermostone, in all meat 
roasting, as a better brown and crisper 
surface will result than when the roast 
is placed on a rack in the middle of the 
oven. The double roaster or the covered 
utensil is recommended for the most 
satisfactory results. 

General Roasting Time Table. 

Direct heat or flame. — 10 minutes for 
each pound up to 4 pounds and 5 
minutes more for each additional pound. 

Retained or stored heat. — 15 minutes 
for each pound up to 4 pounds and 10 
minutes more for each additional pound. 
Example : — 

10 pound leg of lamb. 

Direct heat 

4 lbs 40 minutes 

6 lbs 30 minutes 

Total 70 minutes 

106 



SENTINEL AUTOMATIC COOKING 

Retained heat 

4 lbs 60 minutes 

6 lbs 60 minutes 

Total 2 hours 

Total time of both "Direct" and "Re- 
tained heat equals 3 hours and 10 min- 
utes. 

General Time Table for more details 
page 70. 

In roasting poultry, veal, mutton, pork 
and some cuts of beef, these directions 
must always apply. 

In a few cuts of beef, the amount of 
suet or the desired rareness of the roast 
will make slight changes necessary and 
therefore shorten the retained heat 
period. 

The long retained heat will thoroughly 
cook the meat and always is this an ad- 
vantage, except when the rare beef is 
desired. The brown, crisp and rare roast 
needs the longer direct heat and very 
short retained heat with a total less than 
in the general rule. 

In all meat and fish cooking the 

107 



SENTINEL AUTOMATIC COOKING 

amount of surface exposed will vary the 
time required as well as does the weight. 
When using the meat and fish recipes 
with complete dinners and allowing long 
retained heat, use covered utensils. Be- 
side the roasts, the following recipes may 
be useful : — 

Baked Hamburg with Onion Sauce. — 
One pound of tough meat twice through 
chopper, add i teaspoon salt and pepper. 
Form into steak 2 inches thick. Bake. 

Direct Heat 35 minutes 

Retained Heat. 35 minutes 

Sauce. — One Spanish onion, boil till 
very soft, ^ cup water in which it was 
boiled, 1 tablespoon of butter, 1 table- 
spoon flour, seasoning. Pour over steak 
and serve. 

Grenadines. — Cut a flank or round 
steak into 2-inch squares. Put in baking 
pan, dust with onion, parsley, celery, salt 
and pepper. Pour over it 1 pint strained 
tomato blended with 2 tablespoons but- 
ter and 2 tablespoons flour. Bake. 

Direct Heat 35 minutes 

Retained Heat 35 minutes 

108 



SENTINEL AUTOMATIC COOKING 

Scalloped Beef or Lamb. — Chop 
cooked meat, season, cover bottom of 
baking dish with crumbs, layers of meat 
and crumbs or with rice, meat and 
crumbs. Moisten with tomato sauce. 
Bake. 

Direct Heat 35 minutes 

Retained Heat 30 minutes 

Lamb Chops a La Catalane. — Broil 
lamb chops which have been cut thick. 
When three-quarters cooked remove 
from boiler and coat; then return for 4 
or 5 minutes and serve on bed of boiled 
rice with garnish of vegetables. 

Coating. — i cup tomato sauce, \ cup 
bread crumbs, \ cup chopped ham, sea- 
soning. 

Cecils. — 2 cups cold chopped meat, 2 
yolks, \ cup bread crumbs, 2 tablespoons 
chopped onion, 1 tablespoon butter, 
grating of nutmeg, pepper, salt. Mix all 
and form into balls. Dip in crumbs, egg 
and crumbs and bake. 

Direct Heat 35 minutes 

Retained Heat 30 minutes 

109 



SENTINEL AUTOMATIC COOKING 

Crumbed Pork Cutlets. — Dust 6 chops 
with salt and pepper, dip in crumbs, egg 
and crumbs. Arrange in baking pan and 
bake with 1-3 cup water. Serve with 
Soubise Sauce. 

Direct Heat 35 minutes 

Retained Heat 45 minutes 

Fillet of Beef a La Napoli. — Saute or 
broil fillet of beef or a thick steak and 
when almost cooked remove from fire 
and spread on meat 1 pint of cleaned 
oysters. Season with salt and pepper 
and return to heat till oysters are plump. 
Garnish and serve at once. 

Beef Ragout. — 3 pounds of round or 
flank. Cut in cubes, dredge with salt 
and flour. Place in kettle with close fit- 
ting cover and add 4 tablespoons butter, 
4 tablespoons flour, 2 cups stock, J cup 
carrots, J cup onions, salt and pepper. 
Bake. 

Direct Heat 40 minutes 

Retained Heat 60 minutes 

110 



SENTINEL AUTOMATIC COOKING 

Breslin Chicken. — Cut up a chicken 
and boil with moisture, seasonings and 
vegetables, cut in small pieces. 

Direct Heat 40 minutes 

Retained Heat. .1 hour, 30 minutes 

MEAT AND FISH SAUCES 

Some one has said that if the cook can 
make perfect bread and perfect sauce, 
all else will be satisfactory. 

Nothing is less tempting than a lumpy, 
poorly seasoned sauce, and again, many 
dishes, simple in themselves, will prove 
appetizing with a perfect sauce, espe- 
cially suited to that particular dish. The 
general sauce rule is two tablespoonfuls 
of flour, and one cup of liquid. If a thin 
sauce is needed, as for soups and some 
gravies, use one-half this quantity of 
flour to each cup of liquid. Again, if the 
thick or double sauce is desired, as for 
souffles, or croquette mixtures, the quan- 
tity of flour is doubled for each cup of 
liquid. 

Ill 



SENTINEL AUTOMATIC COOKING 

French Hollandaise Sauce. — J cup 

butter, 4 yolks, \ cup boiling water, \ 
teaspoon salt, cayenne, \ tablespoon 
lemon juice. Work butter till creamy, 
add yolks slowly, season. Cook over 
water, and as it thickens, add water and 
stir till smooth. 



Soubise Sauce. — 2 small onions, 2 ta- 
blespoons flour, salt, 2 tablespoons but- 
ter, 1 cup milk, pepper. Cook onion and 
prepare puree. Follow sauce rule. Gar- 
nish and serve at once. 



Tomato Sauce. I. — 2 tablespoons 
flour, 1 tablespoon chopped carrots, 1 
tablespoon parsley, \ cup stock, 2 tea- 
spoons butter, 1 tablespoon onion, \ tea- 
spoon salt, | cup tomato liquor. 

II. — 2 cups tomato juice, 4 tablespoons 
flour, J teaspoon salt, 4 tablespoons but- 
ter, speck pepper. Melt butter, add 
flour, tomato and seasoning. Stir and 
cook till thick and smooth. 

112 



SENTINEL AUTOMATIC COOKING 

Milk Sauce. — 1 cup milk, 2 table- 
spoons butter, 2 tablespoons flour, 1 tea- 
spoon salt. Melt butter, blend with 
flour, add milk, stir till thick and smooth. 

Ketchup Sauce. — 2 tablespoons flour, 
1 cup stock or water, seasonings, 2 table- 
spoons butter, 2 tablespoons ketchup. 

Sauce Figaro. — i cup butter, 2 yolks, 
pepper, 1 tablespoon lemon juice, J tea- 
spoon salt, 2 tablespoons tomato puree. 
Garnish with toast or parsley. Heat 
over water as Hollandaise Sauce. 

Mushroom Sauce. — 2 tablespoons but- 
ter, 2 tablespoons flour, 1 cup fish stock, 
or 4 cup fish stock and ^ cup cream, 
mushrooms. Garnish with radishes and 
parsley. 

Lemon Butter. — 3 tablespoons butter, 

1 tablespoon lemon juice, parsley if de- 
sired, \ teaspoon salt, cayenne. 

Golden Rod Sauce. — 1 cup milk, 2 ta- 
blespoons flour, pepper, ground parsley, 

2 tablespoons butter, salt, 2 hard-cooked 
eggs. 

113 



SENTINEL AUTOMATIC COOKING 

Bechamel Sauce. — 1^ cups white 
stock, bit bay leaf, 6 peppercorns, slice 
carrot, sprig parsley. Cook twenty min- 
utes and strain and use with 4 table- 
spoons butter, 1 cup milk, 4 tablespoons 
flour, salt and pepper. Combine by 
sauce rules. 

Henriette Sauce. — i cup butter, 3 
yolks, 1 tablespoon cold water, ^ table- 
spoon lemon juice, cayenne, i teaspoon 
salt, 2 tablespoons tomato puree, 1 table- 
spoon Worcestershire sauce, li table- 
spoons parsley. Wash butter, divide into 
three parts. Mix eggs, lemon, water 
and butter, one piece at a time, over hot 
water. Add tomato. Season, pour on 
steak and garnish. 



114 



CEREALS 

The nutritious cereal, largely carbo- 
hydrate, or starch, usually served with 
sugar and cream, makes almost a meal 
in itself. The thorough cooking of a 
starchy food is always recommended and 
the fireless cooker or the long slow cook- 
ing, partly with retained heat, will give 
perfect results for these foods. If 
cooked in a single kettle, the result is apt 
to be gluey and less thoroughly mixed 
than when cooked in a double kettle or 
double boiler. By this second method 
it is really steamed in the heated oven 
and cooked without attention from the 
beginning to the end. Oftentimes less 
water will be required than ordinarily 
recommended on the cereal package, as 
there is very little loss during the cook- 
ing through evaporation when prepared 
in the insulated oven. 

Oat Meal. — Stir 2 cups of Quaker Oats 
with 4^ cups of cold water and 1 tea- 

115 



SENTINEL AUTOMATIC COOKING 

spoon of salt. Place in upper part of 
double boiler or kettle with cold water 
below. Cover tightly. 

Direct Heat 35 minutes 

Retained Heat Overnight 

At least three hours 
Stir thoroughly and reheat to serve. 

Wheatena. — Prepare as above recipe, 
using 1 cup of Wheatena to 6 cups of 
water. 

Cream of Wheat. — Prepare as above 
recipe, using f cup of Cream of Wheat 
to 4 cups of water. 



116 



EGGS 

A "typical" or "perfect" food is one 
that contains all the elements, in the 
right proportion needed to nourish and 
support the human body. Of these 
foods we find only two: milk and eggs. 
Because of their concentrated nutritive 
value, they are, even at a high price, an 
economical food product and one to be 
used to advantage in innumerable com- 
binations. 

The albnmen, or white of the egg 9 is 
more digestible when cooked at a tem- 
perature below the boiling point, there- 
fore the hard cooked egg rather than the 
hard boiled egg is recommended. 

Omelet. — 1 egg 9 1 tablespoon milk, i 
tablespoon butter, 1-8 teaspoon salt, 
speck of pepper. To beaten yolk, add 
seasoning and milk. Cut into stiff white. 
Cook in one egg omelet pan until firm. 
Place in oven to set the top. Fold and 
serve at once. Increase the number of 
eggs and size of pan always in propor- 
tion. 

117 



SENTINEL AUTOMATIC COOKING 

Bread Omelet. — 3 eggs, pepper, 1 
tablespoon butter, J teaspoon salt, \ cup 
bread crumbs, \ cup milk. Mix and 
cook as foamy omelet. 

Deerfoot Shirred Eggs. — Cut 6 sau- 
sages in half-inch pieces and fry 6 or 8 
minutes. Add one cup of tomato sauce 
and 1 teaspoonful of parsley. Place 
mixture in six small dishes, crack 1 or 
2 eggs into each and place in lower part 
of broiler oven till set. 

Planked Eggs. — 1 cup bread crumbs, 
1 cup chopped ham. Moisten and season, 
spread on plank. Make border and 
nests of mashed potatoes, in each nest 
drop a buttered or poached egg 9 cover 
with crumbs. Brown all, brush over 
with butter or egg and garnish. 

Golden Rod Eggs. — 1 cup milk, 2 ta- 
blespoons butter, speck pepper, 2 table- 
spoons flour, i teaspoon salt, 2 hard 
cooked eggs. To cream sauce add the 
whites of eggs, cut in small pieces. 
Spread on toast, garnish with yolks 

118 



SENTINEL AUTOMATIC COOKING 

pressed through a bowl sieve and serve 
with parsley. 

Creamed Eggs. — 2 eggs, 1 1-3 table- 
spoons butter, J teaspoon salt, 2-3 cup 
milk, 1 1-3 tablespoon flour, speck pep- 
per. Make a cream sauce of all ingre- 
dients except eggs. Add beaten yolks 
to the sauce. Cook in double boiler till 
smooth and thick, add stiff whites. Cook 
till creamy. Serve on toast or crackers 
if desired. 



1! ) 



VEGETABLES 

Vegetables require careful prepara- 
tion and the idea that any one can boil 
a potato is often proven untrue much to 
our disgust, when a discolored, soggy or 
broken vegetable, rather than a palata- 
ble, mealy potato is the result. Summer 
vegetables ought to be used when as 
fresh as possible, and if to be kept, 
should be placed in a cool ice box or cel- 
lar. Green corn will be kept fresh, if 
spread on the grass over night as the 
dew and moisture so affect it. Lettuce 
will be kept best if washed and packed 
in an air tight tin pail or rolled in a thin 
cloth previously rung out in ice water 
and then placed in the ice box and the 
same applies to celery and parsley. 
Winter vegetables must be kept in a dry 
cool cellar, while potatoes may be piled 
in bins and kept from the sunlight and 
the squashes always spread out or even 
sometimes exposed to the sunlight. Use 
great care in the washing and cleaning 
of the vegetables and always take cold 

120 



SENTINEL AUTOMATIC COOKING 

water for this and then cook thoroughly, 
in almost every case, use one teaspoonful 
of salt to each quart of water. As soon 
as canned goods are opened, all should 
be removed from the can, given one hour 
in the open air in which to reoxygenate 
and then heated in fresh water and 
served. A little soda does not change 
the flavor and will in a green vegetable, 
as spinach, dandelions or peppers, help 
to keep the color. 

A general rule for oven boiling of 
vegetables will be a guide and with few 
exceptions, the vegetables can be listed 
in two classes; those requiring from 
thirty to thirty-five minutes, or secondly, 
those requiring sixty to seventy minutes 
when boiled over the ordinary upper 
burner. In the Sentinel Oven the vege- 
tables may be covered with cold, salted 
water and given direct heat sufficient to 
raise the temperature to a cooking de- 
gree and then retained heat equivalent 
to one and one-half the usual boiling 
time. For example, the usual boiling 
time for potatoes is thirty minutes. 
Sentinel process: direct heat thirty-five 
121 



SENTINEL AUTOMATIC COOKING 

minutes then retained heat forty-five 
minutes. 

The exact time of direct heat will vary 
according to the quantity to be heated. 
Forty minutes flame will heat one, 
two or three filled utensils and five 
minutes more needed for each additional 
dish. Fuel consumption and time will 
be equal to ordinary boiling for one dish 
alone but consider the economy when 
cooking several. 

The general time table gives the boil- 
ing for the most common vegetables. 

Steamed Potatoes. — When long re- 
tained heat periods are to be used it may 
be found that boiled potatoes, actually 
immersed in the water during the time 
will become soggy. When utensils are at 
hand and potatoes can be steamed, that 
is cooked in a rack, over water in tightly 
covered utensils, good results are ob- 
tained. The potatoes will discolor if 
wholly pared and only a small piece of 
the skin is taken off at each end until 
just before serving. A spoonful of milk 
in the water aids in keeping the potatoes 
white. 122 



SENTINEL AUTOMATIC COOKING 

Direct Heat 40 minutes 

Retained Heat 2 hours 

Baked Squash. — Cut squash in pieces, 
remove seeds and stringy portions, ar- 
range in pan and bake. When almost 
soft, sprinkle with salt and grated 
cheese. Serve in shell. 

Direct Heat 35 minutes 

Retained Heat 1 hour 

Fried Cauliflower. — Clean and sepa- 
rate a cauliflower into flowerets, let cook 
five minutes, change water and cook till 
tender, drain, roll in crumbs, egg and 
crumbs. Fry in deep fat. 

Stuffed Onions. — Peel Spanish onions. 
Let cook 1 hour. Cool a little. Cut out 
a piece 2 inches around the root end. 
Chop 1 cup of nut meats, mix with 1 cup 
crumbs, J cup of butter, i teaspoon salt, 
1 egg 9 1 teaspoon parsley and fill the 
onions. Bake. 

Direct Heat 35 minutes 

Retained Heat 1 hour 

123 



SENTINEL AUTOMATIC COOKING 

Vinegar Beets. — To each quart of 
water used in boiling new beets, add a 
quarter of a cup of vinegar. Slice beets 
and serve hot. 

Escalloped Tomatoes. — Arrange 
cracker crumbs and tomatoes (sliced) 
raw vegetables or canned ones, in layers 
in buttered baking dish. Season each 
layer with butter, salt and pepper. 
Layer of crumbs on the top. Bake. 

Direct Heat 35 minutes 

Retained Heat 15 minutes 

Delmonico Potatoes. — Arrange cracker 
crumbs, grated cheese and cold boiled 
potato cubes in layers. Moisten with 
milk or milk sauce and season. Bake. 

Direct Heat 35 minutes 

Retained Heat 15 minutes 

Glazed Sweet Potatoes. — Place sliced 
sweet potatoes previously boiled in 
earthen dish. Pour over each 6 potatoes 
a syrup as follows : 1 cup brown sugar, f 
cup water, i teaspoon salt, 2 tablespoons 
butter. Boil 3 minutes. Cover and bake. 

Direct Heat 35 minutes 

Retained Heat 15 minutes 

124 



SENTINEL AUTOMATIC COOKING 

Spinach. — Some times it is recom- 
mended that spinach be cooked with 
only the water left on the vegetable as 
it is washed. In the Sentinel Oven add 
3 cups of water to each half peck of 
spinach. 

Direct Heat 35 minutes 

Retained Heat 45 minutes 

Corn Puff. — 2 tablespoons butter, f 
cup milk, 2 yolks, 1 teaspoon salt, 3 
tablespoons flour, f can corn, 2 whites, 
pepper. Melt butter, add flour and 
milk. Remove from upper burner, add 
corn and eggs. Bake. 

Direct Heat 30 minutes 

Retained Heat 20 minutes 



125 



ENTREES 

The Entree is served as a side dish at 
a dinner or between the regular courses. 
Many housekeepers think an entree 
takes expensive material and a great 
deal of time for the food value to be re- 
ceived in return. If, as in all our work, 
we cultivate the ability to make each 
motion tell, we will find a store house in 
the entree dishes — not only practical for 
the course dinner, but luncheon and sup- 
per dishes innumerable. 

Meat, fish, eggs, vegetables and fruits 
form the foundation of many of the reci- 
pes, and these are some of the secrets of 
the French cook in the dainty use of the 
so-called "left-over." 

Imperial Timbales. — 1 cup cooked fish, 
3 yolks, 2 tablespoons butter, 2 table- 
spoons flour, f cup milk, 1 teaspoon salt, 
cayenne, 1 tablespoon lemon juice, 1 
teaspoon parsley, 3 egg whites. Mix 
by sauce rule. Boil with fish 2 minutes. 

126 



SENTINEL AUTOMATIC COOKINC \ 

Cool a little, add eggs. Bake. Serve 
with sauce. 

Direct Heat 35 minutes 

Retained Heat 15 minutes 

Apple Fritters. — 1 cup flour, 3 table- 
spoons confectioners sugar, 1-3 cup milk, 

2 apples, 1J teaspoons baking powder, i 
teaspoon salt, 1 egg. Mix, fry, drain, 
sprinkle with sugar. 

Cheese Souffle. — 3 tablespoons butter, 
i cup milk, pepper, 3 yolks, 3 tablespoons 
flour, | teaspoon salt, i cup cheese, 3 
whites. Follow sauce rule and bake. 

Position of Thermometer 6 

Direct Heat 10 minutes 

Retained Heat 15 minutes 

Cheese Toast with Bacon. — Brown 
bread toast, on which serve following: 

3 tablespoons butter, salt, 1 cup milk, 1| 
tablespoons flour, pepper, | cup cheese. 
Garnish with strips of bacon. 

Welsh Rarebit. — J lb. cheese, 1 table- 
spoon butter, 1 tablespoon mustard, i 

127 



SENTINEL AUTOMATIC COOKING 

cup milk, 2 eggs, 1 teaspoon salt, ^ tea- 
spoon pepper. Melt cheese and butter in 
a double boiler, mix salt, pepper and 
mustard, add to beaten egg and milk, 
stir this into the cheese gradually. When 
smooth and thick, serve on crackers or 
toast. 

Timbale Cases. — f cup flour, 1 tea- 
spoon sugar, 1 egg 9 \ teaspoon salt, \ 
cup milk, 1 tablespoon butter. Mix, dip 
in timbale iron and fry in deep fat. 



128 



BREADS 

In all cookery there is nothing contain- 
ing more simple ingredients and at the 
same time nothing in which there are 
more complicated chemical changes than 
bread, the "staff of life." Yeast is a 
form of plant life, the most simple and 
yet it must be given soil, moisture, heat 
and time, and it will then grow. Bread 
flour (the spring wheat) gives best re- 
sults with yeast, and the pastry flour 
(the winter wheat) should be used, gen- 
erally speaking, when yeast is not called 
for in the recipe. Milk or water can be 
used for the moisture and equal parts 
give satisfaction. A milk bread is a lit- 
tle richer, but will dry sooner than a 
water bread and it is also a little slower 
to rise. Salt and sugar as well as some 
fat or shortening are always added. It 
must be remembered that yeast will be 
killed at 212 deg. Fahr., and all liquids 
ought to be only lukewarm, thus purified 
and still in good condition to receive the 
yeast and help the action of the yeast 

129 



SENTINEL AUTOMATIC COOKING 

plant. Mix all the dry ingredients and 
add the liquids, or reverse the order, and 
to the liquids add the dry ingredients 
with equally good results. Bread should 
be thoroughly mixed at first to distribute 
the yeast throughout the dough, and 
after it has doubled its bulk, a careful 
kneading is recommended to evenly dis- 
tribute the carbon dioxide and break the 
bubbles. Always cover the dough to 
avoid having a crust form and also avoid 
draughts, but keep it in an even tempera- 
ture, about 75 deg. Fahr. For a batter, 
one should use equal parts of flour and 
liquid; for a muffin mixture, allow two 
parts of flour to one of liquid ; for a bread 
dough, it is three parts of flour to one of 
liquid, while a stiff dough, for example, 
cookies or doughnuts, takes four parts 
of flour to one of the liquid. After the 
kneading and shaping, the dough must a 
second time be given opportunity to 
double its bulk and then be baked. 

Often a sponge is made, especially in 
recipes for the fancy breads it is called 
for and then part of the flour is added, 

130 



SENTINEL AUTOMATIC COOKING 

and after the "sponge" has had a chance 
to rise, the rest is added and in this way 
a third opportunity is given the dough 
to rise and a fine grain bread results. 

Bread in itself is not a "perfect" or 
typical food, as it lacks the fats, and 
thence the use of butter in serving, and 
bread and butter is almost a "perfect" 
food. 

The bread tins in different homes may 
vary in size and shape. Use the time 
table as a guide for baking and one trial 
will enable each user to increase or de- 
crease the time according to the individ- 
ual case. 

BAKING TIME FOR BREAD RECIPES. 



Position of 

Thermometer 

Pointer 


Direct 
Heat 


Retained 
Heat 


Bread — Medium Loaf. 6-7 


10 


30 


Large Loaf 6-7 


15 


35 


Biscuits 6-7 


10 


10 



Swedish Bread. — 2£ cups scalded 
milk, § cup sugar, 1 yeast cake, 1 egg, 
6i cups flour, i teaspoon salt, £ cup 
melted butter, vanilla. Mix i cup of milk, 
yeast and | cup of flour. When light, 
add 2 cups of milk and flour. Let it rise, 

131 



SENTINEL AUTOMATIC COOKING 

add the remaining ingredients, knead — 

let it rise. Shape as a loaf. 

Position of Thermometer 7 

Direct Heat 10 minutes 

Retained Heat 30 minutes 

White Wheat Bread. — Put 2 table- 
spoonsful of lard or butter, 2 tablespoons 
of sugar and 2 teaspoons of salt into a 
bowl and pour over 1 cup of scalded milk 
and 1 cup of boiling water. When luke- 
warm add £ yeast cake dissolved in \ 
cup lukewarm water and 6 cups flour — 
knead to thoroughly mix. Let rise until 
mixture has doubled its bulk. Knead 
again, shape into loaves, let rise in pans 
and bake. 

Position of Thermometer 7 

Direct Heat 10 minutes 

Retained Heat 30 minutes 

Entire Wheat Bread. — 2 cups scalded 
milk, \ cup sugar, \ yeast cake, 4 2/3 or 
5 cups entire wheat flour, 1 teaspoon salt, 
1/3 cup molasses, £ cup lukewarm water, 
white flour to make dough. Make as 
white bread. 

132 



SENTINEL AUTOMATIC COOKING 

Position of Thermometer 7 

Direct Heat 10 minutes 

Retained Heat 30 minutes 

Rye Bread. — 1 cup milk, 1| teaspoon 
salt, 1 tablespoon butter, 1/3 cup brown 
sugar, 1 cup water, 1 tablespoon lard, 2 
cups white flour, \ yeast cake, rye flour. 
Make as other breads. 

Position of Thermometer 7 

Direct Heat 10 minutes 

Retained Heat 30 minutes 

Brown Bread. — 1 cup flour, 1 cup 
graham, \\ cup water, 1 teaspoon salt, 
1 cup indian meal, 1 cup molasses, 1^ 
teaspoon soda, \ cup raisins. Mix thor- 
oughly and cook in buttered bread tin 
covered with another tin and set in pan 
of water. 

Direct Heat 45 minutes 

Retained Heat 2 hours 

German Rolls. — 1 pint scalded milk, 
1 yeast cake, \ cup lukewarm water, 3 
eggs, \ cup butter, 1 cup currants, \ cup 

133 



SENTINEL AUTOMATIC COOKING 

sugar, 1 teaspoon salt, flour to knead, 
2 tablespoons cinnamon. Make a sponge 
and when light add remaining ingredi- 
ents except cinnamon and fruit. When 
ready for shaping add fruit. Let rise 
and bake. 

Position of Thermometer 7 

Direct Heat 10 minutes 

Retained Heat 30 minutes 

Nut Bread. — | cup milk, f yeast cake 
dissolved, 1 cup nut meats (walnuts and 
pecans), 2 teaspoons salt, ^ cup water, 
£ tablespoon butter, 2 tablespoons mo- 
lasses, i cup white flour. Entire wheat 
flour to stiffen. Mix in white bread 
order, add nuts, rise and bake as white 
bread. 

Position of Thermometer 7 

Direct Heat 10 minutes 

Retained Heat 30 minutes 



134 



MUFFINS AND GEMS 

Muffins and gems will often be baked 
by the rapid method, without the soap- 
stone retainer. When the pre-heated 
oven is used the 

Position of Thermometer 7 

Direct Heat 10 minutes 

Retained Heat 15 minutes 

Pop-overs will require direct heat 15 
minutes, retained heat, 30 minutes. 

Graham Gems. — 1 cup graham, 1 cup 
milk, 2 teaspoons baking powder, ^ cup 
sugar, 1 cup white flour, 1 tablespoon 
butter, i teaspoon salt. 

Twin Mountain Muffins. — i cup butter, 
1 egg 9 2 cups flour, I cup sugar, f cup 
milk, 3 teaspoons baking powder. Cream 
butter, add sugar, egg, milk and dry in- 
gredients. Bake in buttered tins. 

Tea Rusks. — 1^ cups flour, 1 egg 9 1 
teaspoon butter, £ cup sugar, ^ cup milk, 
li teaspoon baking powder. To egg and 
milk add melted butter and dry ingre- 
dients. Makes nine muffins. 

135 



SENTINEL AUTOMATIC COOKING 

Berkshire Muffins. — ^ cup corn meal, 
£ cup flour, ^ cup cooked rice, 2 table- 
spoons sugar, 3 teaspoons baking pow- 
der, J teaspoon salt, 2-3 cup scalded 
milk, 1 egg 9 1 tablespoon melted butter. 
Turn milk on meal, (scant measure of 
milk,) let stand five minutes, add rice 
and flour, yolk, butter, and stiff white of 
egg. 

Pop-Overs. — 1 cup flour, 1 cup milk, 
I teaspoon salt, 1 egg. To beaten egg 
and milk, add flour, thoroughly mix, 
using egg beater. Put into hot, buttered 
pans. Bake. 

Graham Pop-Overs. — 2-3 cup graham 
flour, i teaspoon salt, 2 eggs, 1 1-3 cups 
white flour, 2 cups milk. Makes 20 pop- 
overs. 

Baking Powder Biscuits. — 3 cups 
bread flour, f teaspoon salt, 2 table- 
spoons melted butter, 4 teaspoons bak- 
ing powder, 1J cups milk or water in 
part. Mix and sift dry ingredients, add 
butter and milk. Bake. 

Position of Thermometer 6-7 

Direct Heat 10 minutes 

Retained Heat 10 minutes 

136 



CAKES 

All our cake mixtures can be divided 
into two classes. With butter; the but- 
ter cakes, so-called. Without butter; 
the sponge cakes, properly speaking. 
Good materials, proper measurements, 
careful mixing and even baking are 
every one essential to success. 

The general butter cake rule of mix- 
ing is to first cream the butter (do not 
melt it) ; then gradually add the sugar, 
next the beaten yolks, then the sifted 
dry ingredients alternately with the 
milk; lastly, the stiff whites and flavor- 
ing. Everything ought to be ready be- 
fore the mixing is commenced, and it is 
better to add the milk as suggested, and 
thus avoid any separation of the butter 
and sugar in order to have a fine grain 
cake. In mixing a sponge cake, one 
generally adds the sugar to the beaten 
yolks, then the stiff whites, and lastly 
the dry ingredients and flavoring. Too 
much flour gives a heavy cake ; too much 

137 



SENTINEL AUTOMATIC COOKING 

butter often causes a cake to fall, and 
coarse sugar makes a heavy one. 

Often it is wise for the inexperienced 
worker to use baking powder (a pure 
make) and thus have to measure two 
teaspoons, for example, whereas to get 
the same results with soda and cream of 
tartar, probably one of cream of tartar 
and one-half teaspoon of soda would be 
needed. The measuring of the half and 
quarter of a spoonful is often carelessly 
done, and then we wonder why the re- 
sults are unsatisfactory. As in breads, 
so in cake work each housekeeper will 
find her tins vary in size and still with 
the time table rules can be formed to fit 
the exact tin according to its diameter 
and depth. In all cup cakes, fill the tin 
half full and in large loaves push (with 
the back of a spoon) the batter to the 
sides of the tins and then as it heats, it 
will evenly spread and expand. 

Wax paper may be used in the bottom 
of all layer cakes and large loaves to 
prevent sticking and too heavy a lower 
crust. 

138 



SENTINEL AUTOMATIC COOKING 

Sponge Cake. — 5 eggs, (6 if small), 
J lemon rind and juice, £ teaspoon salt, 
1 cup sugar, 1 cup flour. Beat yolks, 
add sugar, lemon, salt, then whites stiffly 
beaten and lastly sifted flour. 

Position of Thermometer 5 

Direct Heat 10 minutes 

Retained Heat 30 minutes 

Properly speaking, sponge cake has 
many eggs and no baking powder; but 
when we consider that butter and milk 
are not required the expense is often not 
more than for other cakes. 

Hot Water Sponge. — 4 eggs, 2 cups 
bread flour, 1 teaspoon lemon, 2 cups 
sugar, 2 teaspoons baking powder, 2-3 
cup boiling water. To stiff whites, add 
yolks, sugar, flour and last the water. 
Two loaves. Baking directions as 
above. 

Potato Flour Sponge Cake. — 4 yolks 
with 4 whites, 1 teaspoon flavoring, 1 cup 
sugar, J teaspoon salt, f cup potato flour. 
Baking directions as above. 

139 



SENTINEL AUTOMATIC COOKING 

Foundation Cake. — i cup butter, 2 
cups sugar, 4 eggs, 1 cup milk, 3 cups 
flour, 3 teaspoons baking powder. Cream 
butter, add sugar, then beaten yolks and 
flavoring. Sift flour and baking powder, 
add alternately flour and milk, and 
lastly stiff whites. Bake for layer cake, 
large loaf or cup cakes. 

Variations.— Cocoanut, marble, choco- 
late, orange, ribbon or vanilla cakes. 

Position of thermometer 6. 

Layer cakes. — Direct heat, 10 min- 
utes; retained heat, 15 minutes. 

Loaf cake. — Direct heat, 10 minutes; 
retained heat, 30 minutes. 

Cup cake. — Direct heat, 10 minutes; 
retained heat, 15 minutes. 

Nut Cake. — \ cup butter, 2| teaspoons 
baking powder, yolks of 3 eggs, \ cup 
milk, If cups flour, 1 cup sugar, whites 
of 2 eggs, f cup walnut meats. Mix in 
general cake order, add vanilla if de- 
sired. Use third white for frosting. 

Position of Thermometer 6 

Direct Heat 10 minutes 

Retained Heat 30 minutes 

140 



SENTINEL AUTOMATIC COOKING 

Lily Cake. — 1-3 cup butter, £ cup 
milk, 2\ teaspoons baking powder, 1 cup 
sugar, If cups flour, 3 stiff whites, flavor- 
ing. Mix in butter cake order. Bake 
in two layers. 

Position of Thermometer 6 

Direct Heat 10 minutes 

Retained Heat 15 minutes 

Italian Cake. — 1 cup sugar, 2 yolks, 
If cups flour, 1-3 cup softened butter, 
\ cup nuts, \ cup milk, If teaspoons 
baking powder, \ teaspoon salt, \ cup 
raisins, 2 whites, vanilla. Beat 5 min- 
utes. 

Position of Thermometer 6 

Direct Heat 10 minutes 

Retained Heat 30 minutes 

Christmas Cakes. — \ cup butter, 
yolks of 3 eggs, If cups flour, whites of 
3 eggs (stiff), \ cup pecans, 1 cup sugar, 
\ cup milk, 2^ teaspoons baking powder, 
\ cup walnuts, \ cup raisins. Use for 
small cakes. 

Position of Thermometer 6 

Direct Heat 10 minutes 

Retained Heat 15 minutes 

141 



SENTINEL AUTOMATIC COOKING 

Gold Cake. — 4 yolks, i cup butter, £ 
cup milk, 1 teaspoon cream of tartar, 1 
whole egg, 1 cup sugar, 2 cups flour, 
i teaspoon soda. 

Position of Thermometer 6 

Direct Heat 10 minutes 

Retained Heat 30 minutes 

Lady Baltimore Cake. — 1 cup butter, 
1 cup milk, 2 teaspoons baking powder, 
6 whites, 2 cups sugar, 3J cups flour, 1 
teaspoon rose extract. Mix in butter 
cake order. Bake in layers. 

Position of Thermometer 6 

Direct Heat 10 minutes 

Retained Heat 15 minutes 

Fruit and Nut Filling. — 2 cups granu- 
lated sugar, 2 whites, 2-3 cup pecan 
meats, £ cup cherries (candied), 2-3 cup 
water, 2-3 cup chopped raisins, 3 figs. 
Angelica for garnish. Pour syrup when 
it threads onto stiff whites. Beat and 
add fruit. Use for filling and frosting. 

DeviPs Cake. — i cup butter, 2 cups 
sugar, 4 eggs, 3 oz. chocolate, 1 cup 

142 



SENTINEL AUTOMATIC COOKING 

milk, 2 2-3 cups flour, 5 teaspoons bak- 
ing powder, 1 teaspoon vanilla. 

Position of Thermometer 6 

Direct Heat 10 minutes 

Retained Heat 30 minutes 



143 



FROSTINGS 

Boiled Frostings. — 1 cup sugar, few 
grains cream of tartar, 1-3 cup water, 
whites of 2 eggs, flavoring. Boil sugar, 
water and cream tartar till it threads, 
stirring only a little. Pour syrup onto 
the stiff whites. Beat to spreading con- 
sistency. Flavor as desired. 

Blended Frosting, — To beaten white 
of egg add 1 tablespoon milk and con- 
fectioner's sugar to stiffen. Flavor. 

Marshmallow Frosting. — 1 cup sugar, 
1-3 cup water. Boil to thread. Pour 
onto two stiff whites. Add 20 marsh- 
mallows that have been melted over 
water. Flavor. 

Caramel Frosting. — 1£ cups brown 
sugar, | cup white sugar, i cup water, 
pinch of cream tartar. Boil till syrup 
threads. Pour onto two stiff whites. 
Beat till stiff then spread. 

Mocha Frosting. — 1-3 cup butter, 2 
tablespoons cocoa, 1J cups confection- 
er's sugar, cold coffee to spread. Cream 
butter, add sugar and cocoa then coffee 
until of spreading consistency. 

144 



COOKIES AND GINGERBREADS 

Sugar Ginger Cookies. — 1 cup butter, 
3 eggs, 2 teaspoons ginger, 1 teaspoon 
soda, 2 cups sugar, 4 cups flour, 2 tea- 
spoons cream of tartar, flour to roll. Roll 
very thin. Mark with silver fork and 
cut into pieces two by five inches, instead 
of using a cutter, if desired. 

Position of Thermometer 6 

Bake with continuous flame. 

Springfield Cookies. — 1\ cups sugar 
1 cup butter, 3 eggs, ^ teaspoon soda, 1 
teaspoon cream of tartar, flour to roll. 
Mix and roll very thin. Cut and bake as 
above. 

Hermits. — 2 eggs, 1 cup sugar, 3 cups 
flour, i cup butter, J teaspoon soda, i 
cup raisins. Mix, roll for thick cookies. 
Cut and bake. 

Position of Thermometer 6 

Direct Heat 10 minutes 

Retained Heat 5 minutes 

145 



SENTINEL AUTOMATIC COOKING 

Luncheon Cookies. — 2 cups sugar, 1 
cup raisins, % cup warm water, 2 eggs, 
i teaspoon cinnamon, ^ cup currants, ^ 
cup lard, ^ cup molasses, 1 teaspoon 
soda, J teaspoon clove, 1 teaspoon bak- 
ing powder, flour to stiffen. Mix and 
drop small spoonfuls on buttered tin. 

Position of Thermometer 6 

Direct Heat 10 minutes 

Retained Heat 5 minutes 

Thick Molasses Cookies. — 1 cup mo- 
lasses, 1 cup butter, 1 cup boiling water, 
1 tablespoon soda, 1 cup lard, 1 cup 
sugar, 1 tablespoon ginger, 1 teaspoon 
salt, flour to roll. Mix, roll and cut one- 
half inch thick. 

Position of Thermometer 6 

Direct Heat 10 minutes 

Retained Heat 5 minutes 

Corn Starch Cookies. — 2 cups sugar, 1 
cup sour milk, 2 eggs, 1 tablespoon soda, 
I cup corn starch, ^ cup butter, ^ cup 
lard, flour to stiffen. Mix and drop in 
small spoonfuls on buttered tin. 

146 



SENTINEL AUTOMATIC COOKING 

Position of Thermometer 6 

Direct Heat 10 minutes 

Retained Heat 5 minutes 

Boston Cookies. — 2-3 cup lard and 
butter, 2 eggs, 1 cup sugar, 2 cups flour, 
2-3 cup nut meats, 2 tablespoons hot 
water, \ teaspoon salt, \ teaspoon cinna- 
mon, 2-3 cup raisins, 1 teaspoon soda. 
Mix and add more flour if necessary for 
drop cookies. 

Position of Thermometer 6 

Direct Heat 10 minutes 

Retained Heat 5 minutes 

Sponge Gingerbread. — 2J cups flour, 
\ cup molasses, \ cup milk, 1 teaspoon 
ginger, 1 tablespoon butter, \ cup sugar, 
1 teaspoon soda, 1 teaspoon cinnamon. 
Mix and bake in muffin tins or loaf. 

Position of Thermometer 5^ 

Direct Heat 10 minutes 

Retained Heat — 

Individual 15 minutes 

Loaf 20 minutes 

147 



PASTRY 

The plain and the puff paste are much 
used, and although the pie is not served 
as in olden days, pastry is used in most 
households in some ways. "There is a 
best way to do the worst things," and so 
even if pastry is hard to digest, it ought 
to be carefully made with the best mate- 
rials, then the average person can eat it 
in moderation without ill effects. 

To make puff paste, one ought to see 
it done and have experience; but for 
many dainties, the plain paste, made 
with some lard and some butter, is a 
satisfactory recipe to follow. 

A cool room, cool utensils and mate- 
rials are necessary for the best results, 
and then the cold product of the mixing 
will be expanded by the intense heat of 
the oven. This is going to give the flaky 
and ungreasy pastry. 

Plain Paste. — J cup lard, J teaspoon 
salt, i cup butter, 1£ cups flour, water to 

148 



SENTINEL AUTOMATIC COOKING 

form a dough. Rub in lard, add water, 
roll and fold in washed butter. Roll and 
fold three or four times. 

Puff Paste. — 4 pound butter, | pound 
flour, i teaspoon salt, cold water. Wash 
butter, rub two tablespoons into flour 
and salt, add water, toss on board. Pat, 
roll, fold in butter, repeat five to seven 
times. Chill, bake. 

Apple Pie. — Fill lined pie plate with 
cut apples and seasonings. Cover with 
crust and bake. 

Position of Thermometer 7 

Direct Heat 10 minutes 

Retained Heat 30 minutes 

Mince Pie. — Fill lined pie plate with 
mince meat, cover and bake. 

Position of Thermometer . . . 7 

Direct Heat 10 minutes 

Retained Heat .25 minutes 

Custard Pie. — 3 eggs, J teaspoon salt, 
2 cups milk, few gratings nutmeg, J cup 
sugar. Fill lined pie plate, prepared 
with fluted rim, with above mixture and 
bake. 

149 



SENTINEL AUTOMATIC COOKING 

Position of Thermometer 7 

Direct Heat 10 minutes 

Retained Heat 30 minutes 

Lemon Pie. — 2 yolks, 3 tablespoons 
lemon juice, 1 tablespoon butter, 2 
whites, 3 tablespoons flour, 1 cup milk, 
1 cup sugar, \ teaspoon salt. Mix all 
and bake in one crust. Cover with a 
meringue if desired later. 

Position of Thermometer 7 

Direct Heat 10 minutes 

Retained Heat 30 minutes 

Squash Pie. — 1 cup squash, 1 cup 
milk, 1 egg, £ cup sugar, £ teaspoon 
cinnamon, ^ teaspoon salt, 1 tablespoon 
flour. Mix and bake in one crust. 

Position of Thermometer 7 

Direct Heat 10 minutes 

Retained Heat 30 minutes 

Tart Shells. — Shape and bake pastry 
tart shells. 

Position of Thermometer 7 

Direct Heat 10 minutes 

Retained Heat 5 minutes 

Fill with jelly or cream. 

150 



HOT DESSERTS 

The hot puddings given below will 
probably often be cooked with complete 
dinners, almost always with other mate- 
rials. The times given are in case the 
one article is to be cooked alone. 

If placed in covered utensils and in 
pan of water the pudding will not have 
heavy or scorched surfaces when given 
long retained heat periods, and this 
method is recommended when the baffle 
or baking plate is not used. Pre-heated 
oven not necessary. 

Steamed Lemon Pudding. — 8 small 
slices dry bread, 1 cup milk, 2 eggs, \ 
teaspoon salt, £ cup sugar, 1 rule lemon 
mixture. 

Lemon Mixture. — \ cup lemon juice, 
1 cup sugar, \ cup butter, 3 eggs. Cook 
over water till thick. Cool, spread bread 
with lemon mixture and place all ingre- 
dients in buttered baking dish. Cover. 
Bake. 

Direct Heat 30 minutes 

Retained Heat 30 minutes 

151 



SENTINEL AUTOMATIC COOKING 

Graham Pudding. — 1 cup graham 
flour, i cup molasses, 1 cup milk, i cup 
raisins, 2 cups white flour, 1 tablespoon 
butter, 1 heaping teaspoon soda, i tea- 
spoon salt, spices if desired. Mix and 
put in buttered moulds and steam over 
water. 

Direct Heat 40 minutes 

Retained Heat 2 hours 

Chocolate Bread Pudding. — 2 cups 
bread crumbs, 4 cups milk, 2 oz. choco- 
late, i teaspoon salt, 2 eggs, 2-3 cup 
sugar, 1 teaspoon vanilla. Soak crumbs 
in milk an hour. Mix all ingredients 
and bake in buttered utensil. 

Direct Heat 30 minutes 

Retained Heat 45 minutes 

Rice Pudding. — f cup rice, i teaspoon 
salt, 4 cups milk, 1-3 cup sugar, grated 
rind and juice 1 lemon. Wash rice, mix 
ingredients and pour into buttered dish. 
Cover. 

Direct Heat 30 minutes 

Retained Heat. .1 hour, 30 minutes 

152 



SENTINEL AUTOMATIC COOKING 

Cracker Pudding. — 1 cup cracker 
crumbs, 1 quart milk, 1-3 cup sugar, 2 
eggs, £ teaspoon salt, 3 tablespoons 
melted butter, 1 teaspoon vanilla. Soak 
crumbs an hour in milk. Mix all ingre- 
dients and bake. 

Direct Heat 30 minutes 

Retained Heat 45 minutes 

Cranberry Pudding. — Si cups flour, 1 
cup sugar, i cup milk, 1-3 butter, 4 tea- 
spoons baking powder, 3 eggs, 1^ cups 
cranberries. Turn into buttered mould, 
cover and steam. 

Direct Heat 40 minutes 

Retained Heat 2 hours 

Newton Tapioca.— i cup pearl tapioca, 
1-3 cup Indian meal, 1 teaspoon salt, 5 
cups milk, | cup molasses, J cup butter. 
Soak tapioca in water at least 3 hours 
(over night if convenient). Scald 4 
cups of milk and pour over Indian meal 
and cook 15 minutes. Drain tapioca 
and combine all. Bake. 

Direct Heat 30 minutes 

Retained Heat. .1 hour, 30 minutes 

153 



SENTINEL AUTOMATIC COOKING 

Apple Tapioca. — | cup pearl tapioca, 
2>\ cups boiling water, \ teaspoon salt, 
\ cup sugar, 7 or 8 apples. Soak tapioca 
in cold water to cover. Drain, add boil- 
ing water and salt. Cook in double 
boiler until clear. Arrange with apples 
and sugar in baking dish. Bake and 
serve hot with cream. Cover while bak- 
ing. 

Direct Heat 30 minutes 

Retained Heat 1 hour 

Suet Pudding. — \ lb. bread crumbs, 
li cups milk, 4 eggs, \ cup sugar, \ lb. 
raisins, \ lb. figs, 2 oz. citron, \ lb. suet, 
1 teaspoon salt, J lb. currants, \ tea- 
spoon cinnamon, \ teaspoon cloves, \ 
grated nutmeg. Mix and steam in but- 
tered mould. 

Direct Heat 40 minutes 

Retained Heat 2 hours 

Apple Brown Betty. — Arrange layers 
of bread crumbs in buttered baking dish 
alternately with sliced apples. Sweeten 
with sugar and flavor with lemon juice 
and cinnamon. Cover and bake. 

154 



SENTINEL AUTOMATIC COOKING 

Direct Heat 30 minutes 

Retained Heat 45 minutes 

Prune Brown Betty. — In above recipe 
use stewed stoned prunes instead of the 
apple and moisten with prune syrup. 
Serve with liquid pudding sauce if de- 
sired. Bake as above. 

Custard Tapioca. — 4 cups milk, 2-3 
cup pearl tapioca, | cup sugar, 1 tea- 
spoon salt, 3 eggs, 1 teaspoon vanilla. 
Soak tapioca at least 3 hours. Combine 
with custard mixture and bake un- 
covered. 

Direct Heat 30 minutes 

Retained Heat 30 minutes 

Cinnamon Prunes. — Cover 1 lb. of 
prunes with cold water, add one stick of 
cinnamon and stew in covered utensil. 
Serve with cream. 

Direct Heat 35 minutes 

Retained Heat. .1 hour, 30 minutes 

Apricot Brown Betty. — Use Prune 
Brown Betty recipe and substitute apri- 
cots. 

155 



SENTINEL AUTOMATIC COOKING 

Steamed Fig Pudding. — 1-3 lb. suet, \ 
lb. figs, \ cup milk, 1 teaspoon salt, 2 
eggs, 1 cup sugar, 2 cups bread crumbs. 
Mix thoroughly and steam in buttered 
mould. 

Direct Heat 40 minutes 

Retained Heat 2 hours 



156 



COLD DESSERTS 

Often it is more convenient for the 
housekeeper without a maid to serve a 
cold dessert, especially when entertain- 
ing, and many can be made early in the 
day, if not on the previous day. 

Chocolate Whips. — 1 pint milk, £ cup 
sugar, 1-8 teaspoon salt, chopped nuts, 
2 eggs, 3 teaspoons cocoa, heavy cream. 
Mix dry ingredients, add to beaten eggs, 
combine with hot milk. Cook in double 
boiler and serve cold in punch glasses 
with cream and nuts. 

Cocoanut Mould. — 1 pint milk, 3 
tablespoons sugar, 4 teaspoons cocoa, 4 
tablespoons corn starch, i cup cocoanut, 
A teaspoon vanilla. Heat the milk in 
double boiler. Mix the corn starch, 
cocoa, sugar and salt, moisten with a 
little of the milk saved for this purpose. 
Add to the milk. When thick, add 
vanilla and half of the cocoanut. 

157 



SENTINEL AUTOMATIC COOKING 

Mould. Garnish with the rest of the 
cocoanut. Serve with milk or custard. 

Rolled Marshmallows. — 1 tablespoon 
gelatine, 1 cup boiling water, 1 teaspoon 
vanilla, 3 whites, 1 cup sugar, maca- 
roons. Dissolve the soaked gelatine, 
add sugar and pour onto whites, chill, 
beat and allow it to stiffen in a shallow 
pan. Cut and roll in macaroons, dried 
and rolled till fine. Serve with cream 
and sugar if desired. 

Coffee Jelly. — 2 tablespoons gelatine, 
3^ cups coffee, \ cup cold water, \ cup 
sugar. 

Bavarian Cream With Fruit. — 1 pint 
can fruit, \ box gelatine, \ cup cold 
water, 1 cup sugar, 1 pint cream, \ cup 
hot water. Mash the fruit, press through 
a puree strainer, add the dissolved 
gelatine. Cool and when it has thick- 
ened, add cream, (whipped) and mould. 
Peaches, apricots, raspberries or pine- 
apples can be used. 

158 



SENTINEL AUTOMATIC COOKING 

Cream Puffs. — 1 cup water, 1 cup 
flour, i cup butter, 4 eggs. Boil up 
water and butter once, add flour. Stir 
and cool, slightly, add eggs. Bake and 
fill with cream (cooked or whipped). 

Position of Thermometer 7 

Direct Heat . . 15 minutes 

Retained Heat 30 minutes 

Almond Charlotte Russe. — 4 yolks, 4 
whites, \ cup almonds, 1 teaspoon baking 
powder, 1 cup confectioner's sugar, \ cup 
cocoa, | cup cracker dust. Bake in small 
tins. Cut and fill or garnish with cream 
and cherries. 

Position of Thermometer 6 

Direct Heat 10 minutes 

Retained Heat.. 15 minutes 

Steamed Apples. — Pare, core and 
steam in syrup of two cups of water to 
one and one-half cups of sugar. Use as 
sauce for compote with fruit garnish, 
raisins, cherries, nuts or jelly. 

Direct Heat 35 minutes 

Retained Heat — 
1 to 20 minutes according to fruit. 

159 



SENTINEL AUTOMATIC COOKING 

Apple Snow. — 3 egg whites, confec- 
tioner's sugar, f cup apple pulp. Serve 
cold with custard as a dessert or serve 
as filling for a cake pie. 

Irish Moss Blanc Mange. — 1-3 cup 

moss, 1 quart milk, £ teaspoon salt, 1| 
teaspoons vanilla. Soak moss 15 min- 
utes — pick over and add to milk. Cook 
in double boiler 30 minutes using either 
upper burner or Sentinel Oven with 30 
minutes of retained heat after the milk 
has heated. Chill, serve with cream. 



160 



PUDDING SAUCES 

Chocolate Sauce. I. — 1 cup sugar, 1 
teaspoon cornstarch, 4 teaspoons cocoa, 
i cup water, ^ teaspoon vanilla. Boil 
all till thick and smooth. 

II. — 1 oz. chocolate, 1 cup sugar, ^ 
cup milk, rich, ^ cup water, 1 tablespoon 
flour. Boil and add milk last. 

Liquid Sauce. — 1 tablespoon butter, 1 
cup hot water, J cup sugar, grating nut- 
meg, 1 tablespoon flour, 1^ tablespoons 
molasses, i teaspoon salt. Cook in given 
order, except nutmeg. Boil thoroughly. 
Add nutmeg before serving. 

Vanilla Sauce. — J cup sugar, 1 table- 
spoon cornstarch, 1 teaspoon vanilla, 1 
cup water, 2 tablespoons butter, few 
grains salt. Boil five minutes, add but- 
ter and vanilla last. 

Lemon Sauce. — £ cup sugar, 1 cup 
boiling water, 1 tablespoon cornstarch, 
few grains salt, 2 tablespoons butter, 1£ 
tablespoons lemon juice, few gratings of 
nutmeg. 

161 



SENTINEL AUTOMATIC COOKING 

Foamy Sauce. — J cup butter, white of 
1 egg, i cup heavy cream, 4 cup confec- 
tioner's sugar, few grains salt, i table- 
spoon vanilla. Cream butter, add 
sugar, then egg beaten stiffly, salt and 
blend over heat. Remove, add stiff 
cream and vanilla. 

Sabayon Sauce. — Juice of 1 lemon, 2 
yolks, 1-3 cup sugar, 1-3 cup water. Mix 
over heat till it begins to thicken. Pour 
onto two stiff whites. 



162 



FRUIT SUGGESTIONS 

Many fruit sauces can be most satis- 
factorily prepared in conjunction with 
the complete dinners. Always use a 
covered utensil. 

Baked Apple Sauce. — 1 cup sugar, 8 
sour apples, 1 slice of lemon, 1 cup 
water. 

Direct Heat 35 minutes 

Retained Heat 30 minutes 

Ginger Apple. — Prepare as above 
adding ^ oz. ginger root and one-half 
teaspoonful salt. 

Baked Pear. — Peel and quarter fruit. 
Place in pudding dish with £ cup sugar 
and i cup molasses, also 1 cup of water 
to each 8 pears. 

Direct Heat 35 minutes 

Retained Heat 1 hour 

163 



SENTINEL AUTOMATIC COOKING 

Cranberry Sauce. — 3 cups cranberries, 
1J cups sugar, 1 cup boiling water. 

Direct Heat 35 minutes 

Retained Heat 30 minutes 

Rhubarb Sauce. — Cut and peel fruit, 
sprinkle generously with sugar and add 
small quantity of water (1 cup of water 
to 1 quart of fruit) . 

Direct Heat 35 minutes 

Retained Heat 1 hour 



164 



SENTINEL SPECIALS 

Many dishes requiring a long slow 
cooking are most economically prepared 
in the insulated oven. With the direct 
heat to simply start the cooking and the 
steady retained heat to complete the 
work, additional flavors result. 

New England Boiled Dinner. — 4 lbs. 
corned beef, 6 beets, 10 potatoes, medium 
cabbage, 4 carrots, medium turnip. 
Prepare in six individual dishes for boil- 
ing, covering all with salted water. 

Direct Heat. ... 1 hour, 15 minutes 
Retained Heat.l hour, 30 minutes 

A long direct heat is necessary when 
six dishes all containing a large amount 
of cold water are used, as in the above. 

Boston Baked Beans. — 1 quart beans. 
Cold water to cover. Soak 4 hours or 
still better over night. Parboil till skins 
loosen. Drain and add 6 cups of water, 
i cup molasses, 1 tablespoon salt, 1 

165 



SENTINEL AUTOMATIC COOKING 

tablespoon mustard, i pound pork and 
pinch of soda. 

Direct Heat 40 minutes 

Retained Heat, at least. 4 hours 

Pot Roast. — 3 lbs. beef, 1 onion, £ 
turnip, 4 cups water, 1 tablespoon salt, 
2 carrots, 6 potatoes, \ cup flour, \ cup 
peas, pepper. Cut vegetables in small 
pieces. Blend the flour with part of the 
cold water. 

Direct Heat 50 minutes 

Retained Heat 2^ hours 

Boiled Ham. — Cover 15 pound ham 
with cold water. 

Direct Heat 1 hour 

Retained Heat 4 hours 

After the ham has been removed from 
the liquid cover with bread crumbs sea- 
soned and moistened with water. Gar- 
nish with whole cloves. Bake. 

Direct Heat 30 minutes 

Retained Heat 30 minutes 

166 



SENTINEL AUTOMATIC COOKING 

Baked Hamburg Loaf. — 2 lbs. ham- 
burg, 1 tablespoon salt, onion juice, pep- 
per, 1 teaspoon chopped parsley, grating 
of nutmeg. Mix and pack in bread tin. 
Cover with a second tin and bake. 

Direct Heat 35 minutes 

Retained Heat 30 minutes 

Boiled Fowl. — Dress, wash and cut up 
a fowl. Cover with salted water and 
boil. 

Direct Heat 40 minutes 

Retained Heat 2 or 3 hours 



167 



INDEX 

A 

Page 

Apple, Baked Sauce 163 

" Brown Betty 154 

Fritters 127 

Pie 149 

" Snow 160 

Steamed 159 

" Tapioca 154 

Apricot, Brown Betty 155 

Asparagus Soup 94 

Automatic Cooking 15 

Methods 23 

Rules 19 

" Dinners 48 

B 

Baffle Plate 8 

Baked Blue-fish 100 

Hamburg 167 

Squash 123 

Baking, Continuous 37 

" Expansion 30 

" Non-Expansion 30 

Rapid 40 

" Plate . 8 

Powder ' Biscuits' 7.7.7.7.7. . 77 .' '. '. .' ! .7 7 .' .77 136 

Bavarian Cream 158 

Bechamel Sauce 114 

Beef, Napoli 110 

Ragout 110 

" Scalloped 109 

Boiled Dinner, N. E 165 

Fowl 167 

Ham 166 

Salmon 103 

Boiling 24 

Blanc Mange, Irish Moss 160 

Boston Baked Beans 165 

Cookies 147 

Braising 28 

Breads, Brown 133 

Entire Wheat 132 

169 



INDEX 

Page 

Breads, Nut 134 

Rye 133 

Swedish 131 

White 132 

Breslin Chicken Ill 

Broiling 41 

Brown Stock 92 

Broth, Mutton . 95 

Bureau of Information 81 

C 

Cake, Christmas 141 

Devil's 142 

Foundation 140 

Gold 142 

Italian 141 

Lady Baltimore 142 

Lily 141 

Nut 140 

Sponge 139 

Caramel Frosting , 144 

Care of Equipment 72 

Cauliflower, Fried . 123 

Cecils 109 

Celery Soup 94 

and Tomato Soup 95 

Cereals 115 

Charlotte Russe, Almond 159 

Cheese Souffle 127 

Toast 127 

Chicken, Breslin Ill 

Soup 93 

Chocolate Bread Pudding 152 

Whips 157 

Chops, Lamb Catalane 109 

Pork, Crumbed 110 

Chowder, Fish 96 

Cocoanut Mould 157 

Cod Roll 104 

Coffee Jelly 158 

Complete Dinners 48 

Cooking Methods 23 

Cookies, Boston 147 

" Cornstarch 146 

" Luncheon 146 

Springfield 145 

" Sugar Ginger 145 

Thick Molasses 146 

Corn Puff 125 

" Soup 94 

170 



INDEX 



Page 

Cracker Pudding 153 

Crackers, Cheese 97 

" Crisped 97 

Cranberry Pudding 153 

Sauce 164 

Creole Soup 93 

Cream Puffs 159 

Cream of Wheat 116 

Creamed Eggs 119 

Croutons 97 

Custard Pie 149 

" Tapioca 155 

Cutlets, Pork 110 

D 

Deerf oot Eggs 118 

Delmonico Potatoes 124 

Description of Parts 8 

Devil's Cake 142 

Dial Hand 8 

Dinners, Automatic 48 

Direct Heat 15 

Disconnecting Button 12 

E • 

Economy 77 

Eggs, Creamed 119 

Deerfoot 118 

Golden Rod 118 

Planked 118 

Entire Wheat Bread 132 

Equipment, Care of , 72 

Escalloped Tomatoes 124 

F 

Figaro Sauce 113 

Fillet Beef, Napoli 110 

Fish Chowder 96 

Fish, Steamed 103 

Foamy Sauce 162 

Foundation Cake 140 

Fowl, Boiled 167 

Fricasseeing 46 

Fried Cauliflower 123 

Fritters, Apple 127 

Frostings, Blended 144 

Boiled 144 

" Caramel 144 

" Marshmallow 144 

" " Mocha 144 



171 



INDEX 

G 

„ . p age 

Frying 47 

Gas Cock 11 

Gems, Graham 135 

German Rolls 133 

Ginger Apple 163 

Gingerbread, Sponge 147 

Glazed Sweet Potatoes 124 

Gold Cake 142 

Golden Rod Eggs 118 

" Sauce 113 

Graham Gems 135 

Pop-Overs 136 

Pudding 152 

Grenadines 108 

Guarantee 76 

H 

Haddock, Planked 102 

Halibut, Flamande 99 

Cutlets 100 

Moulded 100 

Steaks 104 

Swedish 103 

" Turbans of 102 

Ham, Boiled 166 

Hamburg, Baked 108 

Loaf 167 

Heat, Direct 15 

" Retained 15 

" Retention 79 

Heating of Oven 34 

Henriette Sauce , . 114 

Hermits _. 145 

Hollandaise Sauce 112 

I 

Inner Oven 12 

Insulation 15 

Irish Moss Blanc Mange 160 

Italian Cake 141 

J 

Julienne Soup 93 

K 

Ketchup Sauce 113 

172 



INDEX 

Page 
Xi 

Lady Baltimore Cake 142 

Lamb Chops, Catalane 109 

Lemon Butter 113 

Lemon Sauce 161 

Lighting Directions 13 

Lighter Opening 12 

Lily Cake 141 

Liquid Sauce 116 

Luncheon Cookies 146 

M 

Marshmallow Frosting 144 

Measurements 7 

Methods of Cooking 23 

Menus 56 

Milk Sauce 113 

Mince Pie 149 

Mocha Frosting 144 

Molasses Cookies 146 

Muffins, Berkshire 136 

" Twin Mountain 135 

Mushroom Sauce , 113 

Mutton Broth 95 

N 

New England Boiled Dinner 165 

Newton Tapioca Pudding 153 

Nut Bread 134 

" Cake 140 

O 

Oat-Meal 115 

Omelet, Bread 118 

Plain 117 

Onions, Stuffed 123 

Ordinary Methods, Cooking 23 

Oven Racks x 11 

P 

Pan-Broiling 46 

Pea Soup 96 

Pear, Baked 163 

Pies, Apple 149 

" Custard 149 

" Lemon 150 

" Mince 149 

" Squash 150 

173 



INDEX 



Page 

Plain Paste 148 

Planked Eggs 7. 118 

Haddock 102 

Pop-Overs 136 

Graham 136 

Pork Cutlets 110 

Pot Roast 166 

Pot Roasting 28 

Potatoes, Delmonico 124 

Glazed Sweet 124 

Steamed 122 

Prune Brown Betty 155 

Prunes, Cinnamon 155 

Puddings, Apple Brown Betty 154 

" " Tapioca 154 

Apricot Brown Betty 155 

" Chocolate Bread 152 

" Cranberry 153 

Cracker 153 

" Custard Tapioca 155 

" Graham 152 

" Newton Tapioca 153 

" Prune Brown Betty 155 

Rice 152 

Steamed Fig 156 

" " Lemon 151 

Suet 154 

Puff Paste 149 

Q 

Quaker Oats 115 

R 

Rapid Baking 40 

" Roasting 29 

Rarebit, Welsh 127 

Retention of Heat 79 

Rhubarb Sauce 164 

Rice Pudding 152 

Rolls, German 133 

Rolled Marshmallows 158 

Roasting 27 

Royal Soup 94 

Rye Bread , . . 133 

S 
Salmon, Boiled, 103 

" Surprise 101 „ 

Sample Dinner 52 

" Menus 56 



174 



INDEX 

Page 

Sauce, Baked Apple 163 

" Bechamel 114 

Chocolate 161 

" Cranberry 164 

" Figaro 113 

Foamy 162 

11 French Hollandaise 112 

Ginger Apple 163 

Golden Rod 113 

" Henriette 114 

Ketchup 113 

" Lemon 161 

" " Butter ..." 113 

Liquid 116 

Milk 113 

" Mushroom . 113 

Rhubarb 164 

Sabayon 162 

Soubise 112 

Tomato 112 

Vanilla 161 

Sauteing 46 

Scalloped Beef 109 

" Tomatoes * 124 

Sentinel Service 74 

Service Bureau . 81 

Simmering 25 

Souffle, Cheese 127 

Souffle Crackers 97 

Soup Accompaniments . 97 

11 Asparagus 94 

" Celery 94 

" Chicken 93 

" Corn 94 

" Creole 93 

" Julienne 93 

" Pea : 96 

" Royal 94 

" Tomato 97 

" " and Celery 95 

" Vegetable 96 

Spinach 125 

Sponge Cake 139 

" Gingerbread 147 

Springfield Cookies 145 

Squash, Baked 123 

Pie 150 

Steamed Apples 159 

Fish 103 

" Lemon Pudding 151 

175 



INDEX 



Page 

Steaming 25 

Stewing 25 

Stock, Brown 92 

" White 93 

Suet Padding 154 

Sugar Ginger Cookies 145 

Swedish Bread 131 

T 

Tart Shells 150 

Tea Rusks 135 

Thermostone 11 

Rack 12 

Timbale Cases 128 

Timbales, Imperial 126 

Timer, 14 

" Lever 8 

Time Table, Baking 71 

" " " Continuous 38 

" " " Expansion 35 

" " " Non-Expansion 33 

" " General 70 

Starting Times 83 

Tomato, Scalloped 124 

" Soup 97 

U 

Utensils for Baking 90 

" Boiling 24 

" " Roasting 27 

V 

Vanilla Sauce 161 

Vegetable Soup 96 

Vinegar Beets 124 

W 

Weights 7 

Welsh Rarebit 127 

Wheatena 116 

White Bread 132 

" Stock 93 



176 



